Indulge in a truly exquisite baking adventure with these Chocolate Peanut Butter Macarons! Combining two universally adored flavors into one delicate, sophisticated treat, these macarons are more than just a dessert – they’re a celebration. Perfect for a weekend baking project or to impress at any gathering, this recipe will guide you through creating these irresistible French confections.
Hello, fellow bakers and sweet-tooth enthusiasts! How has your week unfolded? For many of us, life throws curveballs, whether it’s a big game loss or simply the daily grind. When disappointments loom or challenging times arise, I often find solace and joy in the kitchen, particularly through baking. There’s something incredibly therapeutic about transforming simple ingredients into something truly extraordinary, and today’s recipe perfectly embodies that sentiment.
I am absolutely thrilled to finally share this recipe for our decadent and utterly delicious Chocolate Peanut Butter Macarons! It has certainly been far too long since I’ve posted a macaron recipe, and for that, I apologize. While my Strawberry Shortcake Macarons hold a special place in my heart as an all-time favorite, these new Chocolate Peanut Butter beauties are truly vying for the top spot. The rich cocoa shells paired with a luscious peanut butter buttercream create a flavor profile that is simply unparalleled.
The Irresistible Allure of Chocolate Peanut Butter
Chocolate and peanut butter – a culinary power couple that has captivated taste buds for generations. In my humble opinion, it doesn’t get much better than this iconic pairing. The deep, slightly bitter notes of chocolate perfectly complement the creamy, salty richness of peanut butter, creating a harmonious symphony of flavors that is both comforting and exciting. Even on the most challenging days, a treat featuring chocolate and peanut butter is guaranteed to bring a genuine smile to my face. This classic combination is not just a trend; it’s a timeless delight that evokes childhood memories and satisfies adult cravings alike.
Decoding the Macaron: Your Guide to French Patisserie
Before we dive into the delicious details, let’s clarify a few common questions about macarons. Many bakers, especially beginners, can feel intimidated by the idea of making these delicate French confections at home. But fear not! With a little patience and attention to detail, you’ll be piping perfect macaron shells in no time. Let’s start with the basics.
Macaron vs. Macaroon: What’s the Difference?
This is a frequently asked question, and the answer lies in both spelling and ingredients. A **macaron** (pronounced mah-kah-ROHN) is a delicate, meringue-based sandwich cookie made with almond flour, egg whites, and sugar, typically filled with ganache, buttercream, or jam. It’s known for its smooth, domed top and ruffled “feet” (the slightly bubbly base). A **macaroon** (pronounced mac-ah-ROON), on the other hand, is a much denser, chewy coconut-based cookie, often dipped in chocolate.
What is the Signature Texture of a Macaron?
The texture of a perfect macaron is truly a marvel. It’s a delightful interplay of contrasts: delicately crispy and thin on the outside, giving way to a wonderfully soft, slightly chewy, and melt-in-your-mouth interior. This unique texture is what makes macarons so addictive and distinguishes them from other cookies. Achieving this perfect balance is a key indicator of a well-made macaron.
How Long Do Macarons Keep?
Freshly baked macarons are best enjoyed within a few days, but they can be stored to prolong their deliciousness. Macarons will keep for up to one week when stored in an airtight container, either at room temperature (if your kitchen isn’t too warm and humid) or, preferably, refrigerated. For longer storage, you can freeze unfilled macaron shells for up to a month, or filled macarons for about two weeks, thawing them in the refrigerator before serving. This makes them an excellent make-ahead dessert for entertaining.
Mastering the Art of Macaron Making: Shells and Filling
Now, let’s roll up our sleeves and get to the heart of making these exquisite Chocolate Peanut Butter Macarons. Don’t be nervous! I know the phrase “homemade macarons” can often induce a slight panic, but I promise, it’s not as daunting as it seems. Take a deep breath. You absolutely have this! The process, though precise, is incredibly rewarding, and the end result is nothing short of delicious.
The Crucial Steps for Perfect Macaron Shells
Creating those iconic macaron shells involves a few critical stages:
- **Preparation is Key:** Start by lining your baking sheets with parchment paper. This provides the ideal non-stick surface for your delicate shells.
- **Sifting for Smoothness:** The dry ingredients—almond flour, confectioners’ sugar, and unsweetened cocoa powder—must be finely sifted together. This step is non-negotiable for achieving the signature smooth top of the macaron. Any lumps can lead to uneven textures and cracked shells.
- **The Meringue Magic:** The heart of a macaron is its meringue. You’ll beat room temperature egg whites until soft peaks form, then gradually add granulated sugar and vanilla extract, continuing to beat until you achieve stiff, glossy peaks. This stable meringue is what gives the shells their lift and structure.
- **The Art of Macaronage:** This is perhaps the most important, and often most feared, step. You’ll gently fold the sifted dry ingredients into the meringue. The goal is to deflate the meringue just enough to create a “lava-like” consistency, where the batter flows slowly from your spatula in a ribbon. Overmixing will result in flat, brittle shells, while undermixing will lead to bumpy, hollow ones.
- **Piping Perfection:** Using a pastry bag fitted with a round tip (like an #806), pipe uniform circles onto your prepared baking sheets. Consistency in size is important for even baking.
- **The Resting Period (Crucial for “Feet”):** After piping, the macaron shells must rest at room temperature for about two hours. This allows a thin skin to form on their surface. This skin prevents the air from escaping through the top during baking, forcing it out through the base and creating those coveted ruffled “feet.” Don’t skip this step!
- **Baking with Care:** Preheat your oven to 300°F (150°C). Bake one tray at a time to ensure even heat distribution. The shells are typically baked for 15-17 minutes, until they lift cleanly from the parchment paper.
Crafting the Dreamy Peanut Butter Buttercream
No macaron is complete without its perfect filling, and this Peanut Butter Buttercream is truly divine. It’s creamy, rich, and provides the ideal counterpoint to the delicate chocolate shells.
- **Creaming the Base:** In the bowl of a stand mixer, cream together creamy peanut butter and room temperature unsalted butter until light and fluffy. This aeration is key to a smooth buttercream.
- **Flavor Boost:** Stir in vanilla extract for an added layer of aroma and taste.
- **Gradual Sweetness:** With the mixer on low, gradually add sifted confectioners’ sugar. Sifting prevents lumps and ensures a silky-smooth frosting. Scrape down the bowl frequently to ensure everything is well combined.
- **Achieving the Right Consistency:** If the buttercream is too thick, add whole milk, one teaspoon at a time, until it reaches a perfect piping consistency. You want it smooth enough to pipe but firm enough to hold its shape.
- **Filling and Assembling:** Once your macaron shells are completely cooled, pipe a generous dollop of buttercream onto the flat side of one shell, then gently sandwich it with another.
Essential Tips for Macaron Success
While the recipe itself is straightforward, a few key details can make all the difference in achieving perfect macarons:
- **Room Temperature Egg Whites:** This is paramount. Egg whites at room temperature whip up faster and achieve greater volume and stability, which is crucial for a strong meringue.
- **The Resting Period:** As mentioned, allow your piped shells to rest for a full 2 hours at room temperature. This forms a skin, which is essential for developing the “feet” and preventing cracked tops.
- **Bake One Sheet at a Time:** Baking macarons one tray at a time ensures consistent heat circulation around each shell, leading to more uniform baking and better results. Crowding the oven can lead to uneven temperatures and compromised feet.
- **Accurate Measurements:** Macarons are a science as much as an art. Use a kitchen scale for precise measurements of ingredients, especially the dry ones and egg whites.
- **No Humidity:** Try to bake macarons on a dry day. High humidity can prevent the shells from drying out properly during the resting phase, making it harder for the feet to form.
- **Cool Completely:** Always allow macaron shells to cool completely on the baking sheet before attempting to remove them or fill them. This prevents breakage and ensures they set properly.
I genuinely hope you give this recipe a try. There’s immense satisfaction in creating these beautiful and delicious treats from scratch. If you have any questions along the way, please don’t hesitate to drop a comment below. Enjoy the process, and savor every bite!
More Delicious French Dessert Recipes to Enjoy
Strawberry Shortcake Macarons
Cinnamon Orange Madeleines
Espresso Chip Madeleines
Chocolate Peanut Butter Macarons
Author: MaryAnn Dwyer
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These Chocolate Peanut Butter Macarons are a decadent little treat in a winning flavor combination! They’re the perfect weekend baking project!
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.
- Sift together almond flour, confectioners sugar and cocoa powder in a medium bowl. 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. Bake 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
Cuisine: French
Course: Dessert