Chocolate Peanut Butter Macarons (Print Version)
# Ingredients:
→ Chocolate Macarons
01 -
100g egg whites (room temperature)
02 -
100g granulated sugar
03 -
100g almond flour
04 -
100g powdered sugar
05 -
2 tablespoons unsweetened cocoa powder
→ Peanut Butter Filling
06 -
60g unsalted butter, softened
07 -
80g peanut butter
08 -
120g powdered sugar
09 -
1 teaspoon vanilla extract
10 -
¼ teaspoon salt
# Instructions:
01 -
Preheat oven to 150°C (300°F). Line two baking sheets with parchment paper.
02 -
Heat a small pot of water over medium heat until steaming. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot to create a double boiler. Whisk until sugar completely dissolves and mixture becomes white and frothy, about 1-1.5 minutes.
03 -
Remove bowl from heat and place onto stand mixer. Using whisk attachment, beat on high speed for 2-3 minutes until stiff peaks form.
04 -
Sift together almond flour, cocoa powder, and powdered sugar, then gently fold into the meringue.
05 -
Mix at medium speed for 10 seconds. Test consistency by scooping batter with a spatula and drawing a figure-eight pattern. If batter flows smoothly without breaking, it's ready. If not, mix 5-10 seconds more and test again. The perfect consistency resembles slow-moving lava.
06 -
Transfer batter to a large pastry bag fitted with a 1-inch tip. Pipe 5cm (silver dollar-sized) circles onto prepared baking sheets, maintaining 4cm spacing between each. Tap baking sheet firmly against counter twice to remove air bubbles.
07 -
Bake immediately (no drying needed) for 13 minutes, rotating pans halfway through. Allow shells to cool completely before removing from baking sheets.
08 -
While macarons are baking, beat together peanut butter and butter until smooth. Add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
09 -
Transfer filling to a piping bag fitted with a star tip and set aside until ready to assemble.
10 -
Pipe filling onto the flat side of one macaron shell and sandwich with another shell. Repeat with remaining shells and filling. For added texture, consider garnishing with melted chocolate and chopped peanuts.
# Notes:
01 -
The key to perfect macarons is achieving the right batter consistency - it should flow like lava when lifted with a spatula.
02 -
Unlike traditional macaron methods, these shells don't require a resting period before baking.
03 -
Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.