These Chocolate Peanut Butter Macarons are a decadent little treat in a winning flavor combination! They’re the perfect weekend baking project!
Hello folks! How has everyone’s week been going? I’ve finally gotten over the fact that our beloved Philadelphia Eagles lost in the Super Bowl. They played their hardest, but it just wasn’t meant to be this year. They’ll be back.
To get my mind off of any disappointments or through challenging times in life in general, I usually turn to baking.
I’m so excited to share today’s recipe for these absolutely decadent and delicious Chocolate Peanut Butter Macarons! I realize it’s been way too long since I’ve shared a macaron recipe. My apologies! My Strawberry Shortcake Macarons are one of my all time faves. But believe you me, these Chocolate Peanut Butter beauties rival the top spot!
Chocolate and peanut butter has always been a winning combination in my book. It doesn’t get much better right? Even on the worstest (not really a word) of days, anything chocolate and peanut butter is guaranteed to bring a smile to my face!
Chocolate Peanut Butter Macaron Ingredients
- almond flour
- confectioners’ sugar
- unsweetened cocoa powder
- eggs
- granulated sugar
- vanilla extract
Peanut Butter Buttercream Ingredients
- creamy peanut butter
- unsalted butter
- vanilla extract
- confectioners’ sugar
- whole milk
Let’s get down to the business of macarons shall we?
So what’s the difference between a macaron and a macaroon?
Well, first off the spelling and the pronunciation.
A macaron (ma-ca-ron) is meringue based and a macaroon (mac-a-roon) is coconut based.
What’s the texture of a macaron?
A macaron is a combination of textures. It’s delicately crispy on the outside, while the inside is soft and chewy.
How long do macarons keep?
Macarons will keep for up to one week either covered at room temperature or refrigerated.
Now don’t be nervous guys. I know most people break out in a sweat when making homemade macarons comes up in conversation. Take a deep breath. You’ve got this! It’s not nearly as hard as you think. And the end result…delicious!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chocolate Peanut Butter Macarons
It is very important that your egg whites are at room temperature before starting the recipe.
After piping your shells, let them rest at room temperature for 2 hours.
I bake my macaron shells one baking sheet at a time.
More Delicious French Dessert Recipes to Enjoy
Chocolate Peanut Butter Macarons
Print Recipe Pin RecipeIngredients
Macarons
- 2/3 cup almond flour, I use Bob's Red Mill
- 1 1/2 cups confectioners' sugar, sifted
- 3 Tbsp. natural unsweetened cocoa powder
- 4 oz. egg whites, about 3 large eggs, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp. vanilla extract
Peanut Butter Buttercream
- 1/2 cup creamy peanut butter
- 3 Tbsp. unsalted butter, room temperature
- 1/2 tsp. vanilla extract
- 2/3 cup confectioners' sugar, sifted
- 1 Tbsp. whole milk, if needed to thin out mixture
Instructions
Macarons
- Line two baking sheets with parchment paper. Set aside.
- In a medium bowl sift together almond flour, confectioners sugar and cocoa powder. Set aside.
- Beat egg whites in the bowl of a standing mixer using a whisk attachment until soft peaks form. (about 3 minutes) Slowly add granulated sugar and vanilla and continue to beat on high for 2 minutes until stiff peaks form. Add almond flour mixture to egg whites and fold in slowly by hand until well incorporated.
- Scoop macaron mixture into a pastry bag fitted with a #806 tip. Pipe quarter size circles (1 - 1 1/2 inch) on parchment lined baking sheets about 1 inch apart. After piping leave out to rest on your counter at room temperature for 2 hours.
- Preheat oven to 300 degrees. Bake macarons for 15-17 minutes. I only baked one tray at a time. Cool on tray before frosting.
Peanut Butter Buttercream
- In the bowl of a standing mixer fitted with a paddle attachment cream peanut butter and butter on high speed, about 2 minutes. Add vanilla extract. Turn mixer to low and slowly add confectioners sugar. Beat for 2 minutes scraping down the bowl after 1 minute. Add the milk one teaspoon at a time until the frosting is at a good piping consistency and continue to beat until incorporated. Scoop the buttercream frosting into a pastry bag fitted with the #806 tip and pipe the buttercream onto the flat side of one of the macaron shells, and then sandwich together.
Notes
So beautiful and inviting that I cannot do anything else but to start making my autumn /winter holidays list, since it is so hot here that we survive only by making salads and ice cream over here :-) Thank you Mary Ann !
Hope these make the baking list! Happy Monday!
I saw your pic on IG this past weekend and couldn’t wait! These look absolutely PERFECT, Mary Ann! And chocolate + pb? Can’t go wrong there! Pinned! Happy Monday :)
Thanks Dawn! I actually love making macarons. The task is not as daunting as people think! And the result…delish! Happy Monday love!
OMG how did you make these look so perfect! They are adorable and I love the flavor combo!
Thanks Karen! Happy end of school!
Just like Dawn, I was so excited for this post after I saw your photo on the ‘gram! These are almost too pretty to eat, Mare!! Chocolate and PB is such a deliciously classic combination!! I bet it’s impossible to only eat one (or 5) of these!! Pinning! Cheers!
It was tough to pass up more than one Chey! I can never resist the chocolate peanut butter combo! Happy Monday! XO
OMGoodness!!
How cute are these little beauties!
The flavor combo is tops, who doesn’t love PB&C?!
I do have two macaron baking mats so all I need is to pick up one or two items and I’m all set to bake.
Thanks for a great recipe and I love your pics!
Pinned!
Thanks Dalila! I know. Chocolate peanut butter is such an awesome combo. Bake away! Enjoy!
Wow! These are a show stopper!!! They are absolutely beautiful and I’ll bet they are equally delicious! Glad the weekend turned out lovely and you were able to enjoy some time outside.
Thanks so much Kathy! If you have baked macarons in a while, these are definitely worth a try! Anything peanut butter and chocolate and I’m in! Happy Monday!
I’ve been waiting for these ever since I saw them on Insta and OMG they’re just as amazing as I knew they’d be. Chocolate and peanut butter is the best combo ever, hands down, and I need at least 20 of these to go with my breakfast :)
Lol! I had a hard time stopping at just a few! Thank God for family and friends! Thanks Kelsie. Have an awesome week!
I knew these would be showing up today…and I couldn’t wait! These are beyond perfect, my friend!
Thanks Annie! I have so much fun making macarons!
Chocolate and peanut butter is absolutely a winning combination in my books too Mary Ann! These macarons look like bakery perfection, and the photos are just awesome! So enticing! Happy Monday!
Thanks so very much Leanne! So fun to make and photograph! And eat of course!
Your macarons look absolutely perfect and I would love to have one right now with my tea. Thanks for educating us on the different macaroons. Pinned!
Thanks so much Gerlinde! Wish we were neighbors!
Oh goodness, Mary Ann! These are the prettiest macarons ever… the feet, the buttercream, the smooth tops – all attributes to a perfect mac! Way to go YOU! A favorite flavor too – what’s not to love?! Gorgeous work!
Awwwww! Thanks so much Traci! They’re so fun to make! (And eat!)
So completely picture perfect- I am envious of your skills! :) Seriously so beautiful, Mary Anne. I love the chocolate + pb combo too, always so comforting.
Thanks so much Emily! You should give them a try! They’re a lot easier than you might think!
Wow I am so impressed MaryAnn! These look amazing! I don’t have the guts to try making macarons but I’m thankful Naomi makes them!
You could totally do it Matt!
oh my goodness, love these!!! the perfect combination and they look PERFECT!
Thanks Alice! I bet you’d love them! Perhaps a fun summer project with the girls?
i adore chocolate and PB together – a winning combo. these look so pretty! i bet they tasted great too. cheers sherry
Me too Sherry! Cheers!
Chocolate and peanut butter are THE BEST! These look amazing!
Thanks Kev! Can’t beat that combo!
Chocolate + PB is always a good idea!!
I agree Sarah!
These look amazing, Mary Ann!! So professional. And the flavor combo is one of my favorites!
Thanks Natasha! I adore that combo!
Do you ever have an issue with the baked macarons sticking to the parchment or a silpat?
Hi Joe. No, I’ve never had a problem. I hope you give these a go! Thanks for following!
I don’t ever think I’ve seen a more perfect macaron! So beautiful!
Awwww. Thanks so much Leigh Ann!
This is the prettiest macs and that combo, amazing. Genius. I had to come check it out after seeing it on insta.
Pinning!
xo
Thanks so much Asha!
Gorgeous macarons, and I so agree – you can never go wrong with a good chocolate and peanut butter dessert!
Absolutely Laura! Thanks so much!
Hi Mary Ann,
The macarons look amazing! Will the recipe still work if I reduced the confectioners sugar or the granulated sugar?
Thanks
Jen
Hi Jen. This is my tried and true recipe for macarons. I have only tested with these exact ingredients, and they work perfectly every time.
These taste great! I did have a problem with them sticking to the silplats. I did only keep them in for 15 minutes and the batter was a little thinner than I would have liked. Do you think this might have been the problem? Thanks so much for this delicious recipe!
So happy you enjoyed these Elizabeth! The only things I can think of that could have thrown the recipe off for you would be the size of your eggs maybe, if the batter was a little thin. So only use large eggs, not extra large. And if they stuck to the silpat then they probably could have been baked just a bit longer. Sometimes everyone’s oven temp is a little different. Thanks so much for following the BHK! Any other questions, just let me know!
can you use all purpose flour instead of almond
No, you need to use the almond flour for macarons.
Hi! Could you provide weight instead of cups?
Hi Jenny! Here is a link that will help. https://www.allrecipes.com/article/cup-to-gram-conversions/
Made these today and turned out great, thanks for this great recipe.
I’m so happy you gave my recipe a try Rina! And beyond excited that you enjoyed them. Thanks so much for taking the time to leave a comment!
Hi, Has anyone made these using a natural peanut butter? Thanks.
I have not Ramona. Let me know if you give it a try.
Seems yummy, thanks for sharing delicious recipe.
I would love to try these macarons.
Wrap them in catchy macaron boxes and preserve
the taste for longermacaron-boxes
You’re very welcome!
These came out perfect! I chose to not let the shells rest because I didn’t have the time and they still turned out amazing.
hat’s great to hear Kate! So happy you enjoyed the recipe!
great content!
Thanks!
I would like to verify that amount of confectioners’ sugar listed is 1 1/2 cups and that the amount of almond flour is only 2/3 of a cup. This seems disproportionate, macaron recipes usually have more almond flour than confectioners’ sugar. From the comments it seems as though very few people have actually made them vs just thinking they look pretty. Perhaps the comments regarding the macarons sticking may be due to too much confectioners’ sugar?
Hi Missy! Those are the correct amounts. I’ve had several people make these and the strawberry shortcake macarons from the blog and they’ve really enjoyed both. I’ve never had a problem with mine sticking to the pan.
Made these today and for the first time making macarons they were really good! Rapping the pan on the counter to get out air is key to smooth tops
Yay! So happy you gave the recipe a try Andrea! Thanks for following!
I believe the combination is excellent, but I have 2 important questions. First every one that I have followed, weights ingredients not cups due to accuracy, and second do you really have to wait 2 hours to place tray on the oven. Please let me know I am sure other people have the same concerns.
Hey there. Thanks for your questions. I have never weighed my ingredients and they have turned out every time. And as for the waiting time, it’s to make sure the there is no moisture on the surface of the macarons so they don’t crack. If yours appear to be totally dry before two hours then you’re fine. I went on the higher end time for drying just in case there was humidity in the air, raining etc. Good luck and enjoy!
Thank you for letting me know
Sure! Anytime. That’s what I’m here for!
Can we make these a day in advance? And maybe put them in the fridge. Thanks.
Hey there! The macarons will keep in the refrigerator for up to five days. Enjoy!
Your macarons are perfectly whipped, piped and baked! Just look at those perfect feet and fluffy peanut butter buttercream! It’s been a few years since I made these little treats… I’m in LOVE!
Thanks so much Traci!