Description
Delicious chocolate macarons filled with a creamy peanut butter filling, perfect for any occasion.
Ingredients
Scale
- 1 cup almond flour
- ¾ cup powdered sugar
- 2 tablespoons cocoa powder
- 2 large egg whites, room temperature
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, room temperature
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk (as needed)
Instructions
- Prep Your Ingredients and Equipment: Start by measuring all your ingredients with a kitchen scale. Precision is key in macarons. Line two baking sheets with parchment paper or silicone baking mats. Prepare a piping bag fitted with a round tip and have a sieve ready for sifting the dry ingredients.
- Sift the Dry Ingredients: In a medium bowl, sift together almond flour, powdered sugar, and cocoa powder. This ensures a smooth shell and helps remove any clumps that could interfere with the texture.
- Make the Meringue: In a clean, dry mixing bowl, whip the egg whites on medium speed until they start to foam. Gradually add in the granulated sugar, then increase the speed to high. Beat until stiff peaks form — when you lift the beater, the meringue should stand tall with a slight curl.
- Fold It All Together (Macaronage): Add the sifted dry ingredients into the meringue. Use a spatula to fold gently, scraping around the bowl and pressing through the middle. You’re looking for a lava-like consistency: the batter should flow in ribbons and melt back into itself in about 10 seconds.
- Pipe and Rest: Transfer the batter into the piping bag and pipe small rounds (about 1 inches wide) onto your prepared baking sheets. Tap the trays firmly against the counter to release air bubbles. Let the macarons sit out at room temperature for 30–45 minutes, until a skin forms and the tops are no longer sticky to the touch.
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons for 12–14 minutes. You’ll know they’re done when they’ve formed their signature “feet” and the tops don’t move when gently nudged. Let them cool completely before removing from the trays.
- Make the Peanut Butter Filling: In a bowl, beat together the peanut butter and butter until smooth and fluffy. Add the powdered sugar, vanilla, and milk (as needed) until the filling is creamy and pipeable.
- Assemble the Macarons: Pair up similar-sized macaron shells. Pipe a dollop of peanut butter filling onto the flat side of one shell and gently press a second shell on top to sandwich. Let the assembled macarons rest in the fridge for at least 24 hours to mature — this enhances their flavor and texture.
Notes
- Make sure to use a kitchen scale for accuracy in measuring the ingredients.
- Allow the macarons to mature in the fridge for at least 24 hours for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 macarons
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg