The delicate French meringue cookie made even more indulgent with the addition of chocolate. Chocolate Macarons spread with peanut butter buttercream are a little bite of Parisian heaven!
After showing you How to Make Macarons, I decided its time to let you in on one of my favorite iterations. It’s chocolate, of course!
Chocolate and Peanut Butter Recipe
I don’t know a lot for sure but if there’s one declaration I can make with utmost confidence it’s this: people love Chocolate and Peanut Butter recipes!
It makes sense. Sweet and rich chocolate plus creamy, lightly-salted peanut butter is a magical combination.
These Macarons–NOT to be confused with Macaroons–are the perfect vehicle for bringing these two flavors together.
The light meringue cookie carries the cocoa beautifully with the peanut butter filling tying it all together.
Almond flour. This is NOT the same as almond meal. I use Besti brand of super fine almond flour. (You can order it online.)
Powdered sugar. The finer sugar incorporates easily into the flour, creating an airy and light cookie crumb. Caster sugar works well too.
Cocoa powder. I use Hershey’s Special Dark Cocoa.
Egg whites. You can bring your egg whites to room temperature if desired but it’s not necessary.
Peanut butter. Use creamy shelf-stable peanut butter such as Jiff or Skippy in the frosting for best results (not the natural kind you have to keep in the fridge.)
STEP 1. Prepare your pans
Line baking sheets with parchment paper, making sure the parchment lies as flat as possible. This helps ensure you can make the macarons as round as possible.
STEP 2. Combine dry ingredients
Sift the almond flour, powdered sugar and cocoa powder into a large bowl and set aside.
STEP 3. Make the meringue
Bring a half filled saucepan of water to boil.
Combine the egg whites and granulated sugar in the bowl of a stand mixer, then place the bowl over the pan of hot water (off the heat).
Whisk the egg whites and sugar together until the sugar melts and dissolves. Return the bowl to the base of the mixer and whip on medium-high speed. Continue until stiff peaks form.
STEP 4. Add dry ingredients to the meringue
Use a spatula to fold half the dry ingredients into the meringue in batches. Fold until no lumps remain and the batter is smooth.
Deflate the puffy batter by “smushing” it against the sides of the bowl. Then use the spatula to fold the batter in on itself. Repeat several times.
STEP 5. Pipe and rest
Transfer the meringue to a frosting bag and pipe into 1 inch circles onto the baking sheet. Space them 2 inches apart for even baking. Release any air bubbles in the unbaked macarons by holding the tray off the counter a few inches and setting it straight down again.
Now, let the macarons rest for about 20 minutes. Meanwhile, preheat the oven to 315 degrees.
When the macarons are ready to bake, they should have a delicate skin on top.
STEP 6. Bake
Bake the macarons in for about 10 minutes or until set. Let cool to room temperature on the baking sheet.
STEP 7. Peanut Butter Frosting
To make the frosting, whip the peanut butter, softened butter and sugar until fluffy. Add vanilla extract and mix.
If the mixture isn’t as creamy as you’d like, beat in a little heavy cream until you get your desired texture!
To Assemble the Macarons:
Pipe a small dollop of frosting onto the center of half the cooled cookies. Place another cookie on top. Enjoy!
Tips and Tricks
- Use an oven thermometer. Temperature makes all the difference for successful macarons. Many home ovens aren’t accurate so an oven thermometer helps tremendously.
- Remove trapped air. Before piping the batter onto the cookie sheet, make sure the meringue batter is thick and smooth, like caramel. (Also called the “lava” stage.) After pipping, dropping the baking sheet on the counter several times will remove any remaining trapped air.
- Round tips work best. I used a Wilton #10 tip for piping batter onto the pan.
For more tips and tricks to make perfect Macarons, visit my complete guide for How To Make Macarons!
Macarons crack on top when baking when too much air is trapped in the batter. Make sure to “deflate” the meringue batter by smooshing it against the sides of the bowl and folding thoroughly.
The batter should slide off your spatula in a single stream.
Macarons spread outward when they are deflated too much. You can tell if your batter is too deflated when it pools at the bottom of the bowl.
If the center of your macarons are still wet, they have not been baked
long enough or your oven temperature may be too low. Check the temperature and bake another 2 -3 minutes before testing for doneness again.
You can prevent the tops of the macarons from overcooking and browning by placing a sheet of foil over the chocolate macarons half way through baking.
Yes, macarons need to be kept in the refrigerated until you’re ready to serve them. Let them come to room temperature before enjoying.
More Chocolate Desserts
Impressive and delicious, Chocolate Macarons with Peanut Butter frosting elevate the classic meringue cookie to divine heights. With rich cocoa flavor and fluffy peanut butter buttercream, these treats are delicious!