Chocolate Peanut Butter Macarons
These Chocolate Peanut Butter Macarons are filled with delicious ganache that made with milk chocolate and peanut butter.
Servings: 30 macarons
Calories: 94kcal
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
- 15 gr glucose syrup
- 65 gr peanut butter
- 2 gr 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 the 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 the 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 a pastry bag with a round piping 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 in 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 piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (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 them 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.
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients by weight using a kitchen scale.
Nutrition
Serving: 1macaron | Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 42mg | Fiber: 1g | Sugar: 9g | Vitamin A: 91IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.3mg
