Chocolate Peanut Butter Macarons
These Chocolate Peanut Butter Macarons are a decadent little treat in a winning flavor combination! They're the perfect weekend baking project!
Servings: 20 macarons
Calories: 144kcal
Ingredients
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
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.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 40mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 55IU | Calcium: 15mg | Iron: 0.6mg