Chocolate Peanut Butter Macarons
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Chocolate and peanut butter are the perfect combination. If you like Reese’s peanut butter cup, then you will love this flavor in macarons, too. I am so excited to share the recipe for delicious Chocolate Peanut Butter Macarons.
Why You’ll Love This Recipe
- Ganache is smooth and stable, like Passion Fruit or Caramel Latte Macarons.
- Great recipe not only for fall but all year around, like Pumpkin Pie or Beetroot Macarons.
- Perfect ‘make ahead’ dessert. Great for Holidays. Check also the Holiday Cookies or Macarons Box.
Ingredients note
- Peanut butter: I recommend using good quality organic peanut butter.
- Milk chocolate: Callebaut milk chocolate 823
- Heavy cream: the best you can find 34%-36% fat
- Glucose syrup: do not use corn syrup
- Pinch of salt: kosher salt
How to make this recipe
- Bake macaron shells. I used a basic French Meringue recipe. Top shells with Feuilletine flakes or peanuts. I have online video lesson on how to make macaron shells using the NO REST method.
- Make chocolate peanut butter ganache.
- Fill macarons.
Semi-melt the milk chocolate in the microwave using 30-second intervals or use the double-boiled method.
Tip from Marina: use a plastic cup or bowl for melting chocolate. Do not use glass!
Add peanut butter to melted chocolate. Do not mix! In a small pot, bring heavy cream and glucose syrup to a simmer. Do not boil! Pour the hot mixture over the chocolate and peanut butter in 3 parts, mixing with the help of a rubber spatula. Mix fast and press down as you add hot mixture. Add a pinch of salt. Emulsify with an immersion blender.
Tip from Marina: Pour ganache into a tall glass or deep container for emulsion.
The ganache should be smooth and silky. Transfer to a flat glass or plastic container and cover with plastic wrap “to contact.” Let set in the refrigerator for 5-6 hours or overnight. When you are ready to assemble macarons, transfer the ganache into a pastry bag with a round pipping tip and fill the macarons. Place filled macarons into an air-tight container and keep in the fridge for 8-12 hours or overnight. Macarons need to “mature” before you can enjoy them.
Recipe FAQs
Store Chocolate Peanut Butter Macarons in an airtight container for 2-3 days in the fridge.
Freeze macarons in an air-tight container for up to 6 months.
This happens if the macarons batter is overmixed. Check the consistency of the batter every 2-3 folds. Overmixed butter will run off the spatula very fast.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
If you make Chocolate Peanut Butter Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Chocolate Peanut Butter Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 kitchen scale
- 2 pastry bag
- 1 round piping tip
Ingredients
Peanut Butter Ganache
- 195 gr milk chocolate
- 160 gr heavy cream
- 25 gr glucose syrup
- 65 gr peanut butter
- 1 pinch of salt
Chocolate Macaron Shells
- 125 gr almond flour (1 cup)
- 15 gr cocoa powder
- 125 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Peanut Butter Ganache
- Semi-melt milk chocolate in the microwave using 30-second intervals.
- Add peanut butter to melted chocolate. Do not mix!
- In a small pot, bring heavy cream and glucose syrup to a simmer. Do not boil!
- Pour the hot mixture over the chocolate and peanut butter in 3 parts, mixing with the help of a rubber spatula. Mix fast and press down as you add hot mixture.
- Add a pinch of salt. Emulsify with a hand blender.
- Transfer to a glass container and cover with plastic wrap “to contact”.
- Let set in the refrigerator for 5-6 hours or overnight.
- Transfer into pastry bag with round pipping tip and fill macarons.
How to make Macaron Shells
- In the mixing bowl sift together almond flour, cocoa powder, and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat. Sprinkle shells with feuilletine flakes or nuts.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275oF (134oC) -300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.