reeses 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?

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Chocolate Peanut Butter Macarons

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Chocolate Peanut Butter Macarons

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