Chocolate Peanut Butter macarons
Chocolate and peanut butter is 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 recipe for delicious Chocolate Peanut Butter macarons.
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How to make Chocolate Peanut Butter Macarons
- Bake macaron shells using your favorite method. Top shells with Feuilletine flakes.
- Make chocolate peanut butter ganache
- Fill macarons
Ingredients for ganache
- 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
For macarons shells please check posts with tips and tricks:
How to make Chocolate Peanut Butter ganache
Semi melt milk chocolate in the microwave using 30 seconds intervals.
Tip from Marina: use plastic cup or bowl for melting chocolate. Do not use glass!
Add peanut butter into melted chocolate. Do not mix! In a small pot, bring heavy cream and glucose syrup to simmer. Do not boil! Pour the hot mixture over the chocolate and peanut butter in 3 parts, mixing with the help of rubber spatula. Mix fast and pressing down as you add hot mixture. Add pinch of salt. Emulsify with a hand blender.
Tip from Marina: Pour ganache into tall glass or deep container for emulsion.
Ganache should be smooth and silky. Transfer to glass container and cover with plastic wrap “to contact”. Let set in the refrigerator for 5-6 hours or overnight. Transfer into pipping bag with round pipping tip and fill macarons.
If you make this recipe, please leave a star rating at the buttom of the page! This provides helpful feedback to both me and other readers. Check also other fillings for macarons:
- Dark chocolate raspberry macarons
- Lemon macarons
- Banana macarons
- Pumpkin spice latte macarons
- Pistachio macarons
Chocolate Peanut Butter macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
Ingredients
- 65 gr peanut butter
- 195 gr milk chocolate
- 160 gr heavy cream
- 25 gr glucose syrup
- 1 pinch of salt
Instructions
- Semi melt milk chocolate in the microwave using 30 seconds intervals.
- Add peanut butter into melted chocolate. Do not mix!
- In a small pot, bring heavy cream and glucose syrup to simmer. Do not boil!
- Pour the hot mixture over the chocolate and peanut butter in 3 parts, mixing with the help of rubber spatula. Mix fast and pressing down as you add hot mixture.
- Add pinch of salt. Emulsify with a hand blender.
- Transfer to glass container and cover with plastic wrap “to contact”.
- Let set in the refrigerator for 5-6 hours or overnight.
- Transfer into pipping bag with round pipping tip and fill macarons.