peanut butter macarons

These Reeses Macarons AKA chocolate peanut butter macarons with a creamy peanut butter filling are seriously what dreams are made of.

Chocolate Peanut Butter Macarons

egg whites

grams granulated sugar

grams almond flour

powdered sugar

cocoa powder

butter

peanut butter

sugar

vanilla

salt

Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.

Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.

Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.

Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!

Sift together almond flour, cocoa powder, and powdered sugar, then gently shake into meringue bowl.

Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.

Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles.

Here’s the fun part: you don’t need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.

While the macarons are baking, make the peanut butter filling. Beat together the peanut butter and butter until combined. Add the powdered sugar, vanilla extract, and salt and beat until fluffy.

Scoop mixture into a piping bag fitted with a star tip and set aside until ready to assemble the macarons.

Once you’re ready, pipe the peanut butter filling onto a macaron and sandwich with another macaron. Repeat with all macarons. Optional: garnish with melted chocolate and chopped up peanuts for some added texture!

These taste amazing! However like many others mine also cracked they didn’t have feet really either. The filling is so good but unfortunately it was too thick to pipe on. While they don’t look fabulous they really do taste great. This was my first ever attempt at macarons so I would definitely give it another go. I think it would be extremely helpful if you posted images of the process for example what the stiff peeks should look like or a video would be even better. Thanks for sharing very yummy!

You mentioned piping ganache. Referring to the peanut butter filling?  Also...Swiss method doesn’t need to rest..ever?

These dark chocolate peanut butter macarons are filled with peanut butter buttercream then dipped in dark chocolate and crushed peanuts.

Dark Chocolate Peanut Butter Macarons

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

unsweetened cocoa powder (sifted)

dark chocolate (melted)

peanuts

unsalted butter (room temperature)

creamy peanut butter (Jif or Skippy)

milk

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).Once all the sugar is added, turn the mixer to the highest setting and whip until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. Dip the top of one side in dark chocolate and garnish with chopped peanuts. Let the chocolate harden before filling.

Macarons

In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and peanut butter until smooth.

Add in the powdered sugar and mix on low until fully combined. Then slowly drizzle in the milk while the mixer is on low.

Once combined, turn the mixer up to medium high speed for 3-4 minutes or until the buttercream is light and fluffy.

Once the macarons are cooled and decorated. Pipe the filling in the center of the undecorated shell, leaving a little bit of room on the sides. Then top with your chocolate covered shell.

Put the assembled chocolate peanut butter macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Top 2 peanut butter macarons recipes from across the web

The most viewed peanut butter macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Peanut Butter Macarons

Dark Chocolate Peanut Butter Macaro...

Top 2 peanut butter macarons recipes from across the web

The most viewed peanut butter macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Peanut Butter Macarons

Dark Chocolate Peanut Butter Macaro...

The most viewed peanut butter macarons recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine