Chocolate Peanut Butter Macarons: A Foolproof Guide

Key Takeaways:

• Master the perfect chocolate macaron shells with our tested tips for achieving smooth tops and signature “feet”
• Create luxurious peanut butter buttercream that perfectly balances sweet and salty
• Learn crucial temperature and mixing techniques that ensure success

Making French macarons strikes fear in many home bakers’ hearts. Those beautiful chocolate peanut butter macarons in pastry shops seem impossible to recreate at home. But I’m here to tell you – with the right technique and tools, you can make these delicate sandwich cookies in your own kitchen.

What You’ll Need

Equipment:

• Stand mixer or hand mixer
• Food processor
• Fine-mesh sieve
• 2 large baking sheets
• Silicone baking mats or parchment paper
• Large piping bags
• Round piping tip (½ inch diameter)
• Kitchen scale
• Oven thermometer

Ingredients for Chocolate Shells:

• 100g almond flour
• 100g confectioners sugar
• 20g unsweetened cocoa powder
• 70g egg whites (about 2 large eggs), room temperature
• 50g granulated sugar
• ¼ tsp fine salt

Ingredients for Peanut Butter Filling:

• 113g unsalted butter, softened
• 120g creamy peanut butter
• 180g confectioners sugar
• ½ tsp fine salt
• 2 tbsp heavy cream

Detailed Step-by-Step Instructions

Preparation (30 minutes before starting):

1. Remove eggs from refrigerator and separate whites from yolks. Let whites reach room temperature.
2. Set butter out to soften.
3. Line two baking sheets with silicone mats or parchment paper. If using parchment, draw 1-inch circles as piping guides on the back side.
4. Position oven rack in the middle position and preheat to 300°F.

Process Dry Ingredients (15-20 minutes):

1. Place almond flour in food processor. Pulse 8-10 times to break up any lumps.
2. Add confectioners sugar and cocoa powder to the processor. Pulse another 8-10 times to combine.
3. Sift this mixture through a fine-mesh sieve into a large bowl. You may need to press gently with a spatula.
4. If more than 2 tablespoons of large pieces remain in the sieve, process and sift again.
5. Set dry mixture aside.

Make the Meringue (10-12 minutes):

1. Pour room temperature egg whites into a clean, grease-free mixing bowl.
2. Start mixer on low speed (setting 2-3) until egg whites become foamy, about 1 minute.
3. Increase speed to medium (setting 4-5) and gradually add granulated sugar, one tablespoon at a time.
4. Once all sugar is added, increase speed to medium-high (setting 6-7).
5. Beat until stiff peaks form – when you lift the whisk, the peak should stand straight up with a slight curl at the tip.
6. The meringue should look glossy and form sharp peaks – this typically takes 5-7 minutes total.

Make the Macaron Batter (10-15 minutes):

1. Add one-third of the dry mixture to the meringue.
2. Using a flexible spatula, fold by cutting through the center and scraping around the bowl’s edges.
3. Add another third of dry mixture, folding the same way.
4. Add final third and fold until batter flows like slow-moving lava.
5. Test by lifting the spatula – batter should flow off in a continuous ribbon and dissolve back into itself within 30 seconds.
6. If batter is too thick, fold 2-3 more times and test again.

Pipe the Shells (15-20 minutes):

1. Transfer batter to a piping bag fitted with round tip. Don’t fill more than halfway.
2. Twist the top of the bag to close and push batter toward tip, removing air bubbles.
3. Hold piping bag perpendicular to baking sheet, about ½ inch above surface.
4. Squeeze with steady pressure until the circle is almost filled.
5. Stop pressure and make a quick circular motion to release.
6. Continue piping, leaving 2 inches between shells.
7. Hold baking sheet 6 inches above counter and drop it straight down 3-4 times to remove air bubbles.
8. Use a toothpick to pop any visible air bubbles.

Rest and Bake (1-1.5 hours):

1. Let shells rest at room temperature until they form a skin – 30-45 minutes.
2. Test by gently touching with your finger – if it doesn’t stick, they’re ready.
3. Place one sheet at a time in preheated oven.
4. Bake for 17-20 minutes, rotating pan halfway through.
5. Test doneness by gently wiggling a shell – it shouldn’t move on its feet.
6. Let cool completely on baking sheet before removing.

Make the Peanut Butter Filling (15 minutes):

1. In a clean mixing bowl, beat softened butter on medium speed for 2 minutes until creamy.
2. Add peanut butter and beat for another 2 minutes until fully combined.
3. Gradually add confectioners sugar, one-half cup at a time, mixing on low speed.
4. Add salt and heavy cream.
5. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
6. Transfer to a piping bag fitted with a round tip.

Assembly (20 minutes):

1. Match macaron shells in pairs of similar size.
2. Pipe a dollop of filling (about 1-2 teaspoons) onto the flat side of one shell.
3. Gently press matching shell on top, twisting slightly to spread filling.
4. Continue until all macarons are filled.
5. Store in an airtight container in the refrigerator.
6. Let macarons mature for 24 hours before eating.

Critical Success Tips

• Room temperature ingredients are essential
• Don’t overmix the batter – stop when it flows like slow-moving lava
• Use an oven thermometer for accurate temperature
• Let macarons mature in fridge 24 hours before eating

Troubleshooting Common Issues

Cracked Tops:

• Oven temperature too high
• Shells didn’t rest long enough

No Feet:

• Batter too wet
• Insufficient resting time

Hollow Shells:

• Overbeaten egg whites
• Oven temperature too low

Store finished macarons in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving.

These chocolate peanut butter macarons combine two beloved flavors in one elegant French cookie. The chocolate shells provide the perfect cocoa backdrop for the rich, creamy peanut butter filling. While they require attention to detail, the results are worth every careful step.