Chocolate Peanut Butter Macarons (Print-Friendly Version)

Delicate chocolate macarons filled with creamy peanut butter for an irresistible pairing.

# What You'll Need:

→ Macaron Shells

01 - 100 g egg whites, room temperature
02 - 100 g granulated sugar
03 - 100 g almond flour
04 - 100 g powdered sugar
05 - 2 tbsp unsweetened cocoa powder

→ Peanut Butter Filling

06 - 56 g unsalted butter, softened
07 - 85 g creamy peanut butter
08 - 120 g powdered sugar
09 - 1 tsp vanilla extract
10 - 0.25 tsp salt

# How to Make It:

01 - Preheat oven to 150°C. Line two baking trays with parchment paper and set aside.
02 - Place egg whites and granulated sugar in a bowl over a saucepan of simmering water. Whisk constantly until sugar dissolves and mixture is frothy, about 1 to 1.5 minutes.
03 - Remove bowl from heat and attach to stand mixer. Whip on high speed for 2–3 minutes until stiff peaks form.
04 - Sift almond flour, cocoa powder, and powdered sugar together.
05 - Add sifted dry ingredients to whipped egg whites. Mix lightly on medium speed for 10 seconds, then fold gently with a spatula until batter flows slowly in a 'figure eight' pattern.
06 - Transfer batter to a pastry bag fitted with a 2.5 cm round tip. Pipe 4 cm rounds onto trays spaced 4 cm apart. Tap trays twice to release air bubbles.
07 - Bake for 13 minutes, rotating trays halfway through. Cool completely before removing shells from parchment.
08 - Beat peanut butter and softened butter until smooth. Gradually add powdered sugar, vanilla, and salt. Whip until fluffy.
09 - Pipe filling onto half of the shells using a star tip. Gently sandwich with remaining shells. Decorate with melted chocolate or chopped peanuts if desired.

# Additional Tips:

01 - Ensure egg whites are at room temperature to maximize meringue volume and stability.
02 - Sifting almond flour and cocoa powder thoroughly creates smooth macaron shells.
03 - Rest piped shells before baking to develop classic macaron feet.
04 - Store macarons airtight in the refrigerator up to 5 days or freeze up to 2 months.

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