Chocolate Peanut Butter Macarons (Printable Recipe)

Delicate macarons featuring rich chocolate and peanut butter filling for an irresistible dessert pairing.

# Ingredients 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

# Steps to Follow:

01 - Preheat the oven to 150°C. Line two baking trays with parchment paper and set aside.
02 - Heat a small saucepan of water until steaming. In the bowl of a stand mixer, combine egg whites and granulated sugar. Set over the saucepan to form a double boiler.
03 - Whisk continuously until sugar is dissolved and egg whites are white and frothy, about 1 to 1.5 minutes. Remove from heat and attach the bowl to the stand mixer.
04 - Using the whisk attachment, whip on high speed for 2–3 minutes until stiff peaks form.
05 - Sift almond flour, cocoa powder, and powdered sugar together. Add to the whipped meringue.
06 - Mix lightly at medium speed for about 10 seconds, then use a spatula to fold the batter gently and test for a 'figure eight' consistency. Continue folding until it flows like slow-moving lava.
07 - Transfer batter into a large pastry bag fitted with a 2.5 cm round tip. Pipe rounds approximately 4 cm in diameter onto prepared trays, spacing 4 cm apart. Tap trays twice on the counter to release air bubbles.
08 - Bake for 13 minutes, rotating trays halfway through. Cool completely before removing shells from parchment paper.
09 - Beat peanut butter and softened butter until smooth. Gradually add powdered sugar, vanilla extract, and salt. Whip until fluffy and well combined.
10 - Transfer filling to a piping bag fitted with a star tip. Pipe filling onto half of the shells, then gently sandwich with remaining shells. Decorate with melted chocolate or chopped peanuts if desired.

# Extra Tips:

01 - Ensure egg whites are at room temperature for optimal meringue volume and stability.
02 - Thoroughly sift almond flour and cocoa powder to achieve smooth shell surfaces.
03 - Resting the piped shells before baking promotes the development of classic macaron feet.
04 - Macarons can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 2 months.

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