Name: Irresistible Peanut Butter Chocolate Macarons in 5 Easy Steps
Prep time: 35 min
Cook time: 17 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 1 cup almond flour; 1 cup powdered sugar; 2 tbsp unsweetened cocoa powder; 3 large egg whites, room temp; 1/4 cup granulated sugar; 1/4 tsp cream of tartar; Pinch of salt; 1/2 cup creamy peanut butter; 1/4 cup unsalted butter, softened; 1/2 cup powdered sugar; 1/2 tsp vanilla extract; Melted chocolate for drizzle; Crushed peanuts or flaky sea salt

Jump to Recipe

I still remember the first time I bit into a peanut butter chocolate macaron—it was love at first crunch! My friend Claire brought a box back from Paris, and wow, that perfect balance of crispy shell, chewy center, and creamy peanut butter filling ruined me for all other desserts. Right then, I knew I had to recreate them at home.

Don’t let their fancy appearance fool you—these little sandwich cookies are surprisingly simple to make once you get the hang of it. The magic happens when rich cocoa almond shells meet that sweet-salty peanut butter filling. A drizzle of melted chocolate and a sprinkle of flaky sea salt? Absolute perfection.

What I love most is how they feel gourmet but use basic pantry ingredients. Trust me, once you master these peanut butter chocolate macarons, you’ll be the star of every potluck. They’ve become my go-to for impressing guests (and treating myself—no shame!).

Ingredients for Peanut Butter Chocolate Macarons

Gather these simple ingredients—you probably have most in your pantry already! The key is preparation: room-temperature eggs whip better, and sifted dry ingredients make for smoother shells. Here’s what you’ll need:

For the chocolate shells:
- 1 cup almond flour (sifted—no lumps!)
- 1 cup powdered sugar (sifted with the cocoa)
- 2 tbsp unsweetened cocoa powder (Dutch-process works great)
- 3 large egg whites (room temp—leave them out 1-2 hours)
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar (helps stabilize the meringue)
- Pinch of salt (balances the sweetness)
For the peanut butter filling:
- 1/2 cup creamy peanut butter (not natural—too oily!)
- 1/4 cup unsalted butter (softened to room temp)
- 1/2 cup powdered sugar (sifted to avoid lumps)
- 1/2 tsp vanilla extract (the good stuff!)
For garnish:
- Melted chocolate (semisweet or dark)
- Crushed peanuts or flaky sea salt (my favorite touch!)

Pro tip: Measure everything before starting—macarons wait for no one!

How to Make Peanut Butter Chocolate Macarons

Okay, let’s get to the fun part! Making macarons might seem intimidating, but I promise it’s all about patience and paying attention to the little details. Follow these steps, and you’ll have perfect peanut butter chocolate macarons that’ll make you feel like a pastry chef.

Preparing the Chocolate Shells

First things first – grab your room-temperature egg whites. I can’t stress this enough! Cold egg whites just won’t whip up properly. Add them to a super clean bowl (any grease will ruin your meringue) with the cream of tartar and pinch of salt. Start beating on medium until foamy – about 1 minute.

Now, slowly sprinkle in the granulated sugar while beating. Turn the speed up to high and whip until you get stiff peaks that stand straight up when you lift the beater. This should take 3-4 minutes total. The meringue should be glossy and hold its shape – if it droops, keep beating!

While that’s happening, sift together your almond flour, powdered sugar, and cocoa powder. Yes, sifting is annoying but absolutely necessary for smooth shells. I usually sift mine twice to be extra sure.

Here’s the tricky part – folding in the dry ingredients. Add them to the meringue in three batches, gently folding with a spatula each time. You want to mix just until the batter flows like lava and makes glossy ribbons that slowly disappear back into the bowl. Overmix, and your macarons will be flat; undermix, and they’ll be lumpy. It’s a feel thing – takes practice!

Baking and Cooling

Pipe your batter onto parchment-lined baking sheets in 1.5-inch circles. I use a template under the parchment to keep them uniform. Now the waiting game – let them sit for 30-45 minutes until a skin forms on top. You should be able to lightly touch them without batter sticking to your finger.

While they rest, preheat your oven to 300°F (150°C). Oven thermometers are lifesavers here – many ovens run hot or cold. Bake one sheet at a time for 15-17 minutes. They’re done when they don’t wiggle when gently nudged. Let them cool completely on the sheet – rushing this step leads to cracked shells!

Making the Peanut Butter Filling

This part’s easy and so delicious you’ll want to eat it with a spoon! Beat the softened butter and peanut butter together until creamy. Gradually add the powdered sugar and vanilla, beating until smooth and fluffy. If it seems too thick, add a teaspoon of milk. Too thin? More powdered sugar. Taste and adjust as needed – I sometimes add a pinch of salt to enhance the peanut flavor.

Assembling the Macarons

Match up your cooled shells in similar sizes. Pipe a dollop of filling onto one shell, then gently press its partner on top. Don’t squeeze too hard or the filling will ooze out! For the finishing touch, drizzle with melted chocolate and sprinkle with crushed peanuts or flaky sea salt. Let them rest in the fridge for at least an hour before serving – this lets the flavors meld and the texture become perfect.

See? Not so scary after all! The first batch might not be perfect, but even the “ugly” ones taste amazing. Just wait until you bite into that crisp shell giving way to the chewy center and creamy peanut butter filling – pure bliss!

Tips for Perfect Peanut Butter Chocolate Macarons

After countless batches (and a few disasters!), I’ve learned these tricks make all the difference between good and perfect macarons:

Room temp is non-negotiable – Cold egg whites won’t whip properly. I leave mine out overnight sometimes!
Sift, sift, sift – Lumpy almond flour? No thanks. I sift mine with the powdered sugar and cocoa twice for ultra-smooth shells.
Patience with the resting time – That 30-45 minute wait for the skin to form? It prevents cracks, I promise. Watch for the matte finish.
Underbaking is better than overbaking – They should peel off parchment cleanly. If stuck, bake 1 more minute.
Use a piping bag with a round tip – Freehand dollops never look as neat. Trust me on this one.

Bonus tip: Humid days can ruin macarons. If it’s sticky out, run your AC or wait for drier weather!

Peanut Butter Chocolate Macarons Variations

Once you’ve mastered the basics, have fun playing with these tasty twists! Swap the cocoa powder for dark cocoa (my favorite!) for an intense chocolate flavor. Not a peanut butter fan? Try almond butter or cookie butter for the filling – both work beautifully. Feeling adventurous? Add a pinch of espresso powder to the shells or mix mini chocolate chips into the filling. For nut-free versions, sunflower seed butter makes a great substitute, though the color will be different. The possibilities are endless!

Storing Peanut Butter Chocolate Macarons

Here’s the best part – these little beauties actually get better after resting! Store assembled macarons in an airtight container in the fridge for up to 3 days (if they last that long). The shells soften slightly, creating an even more perfect texture. For longer storage, freeze unfilled shells for up to a month – just thaw and fill when ready to serve. Pro tip: Separate layers with parchment paper so they don’t stick together!

Nutritional Information

Let’s be real – we’re not eating macarons for their health benefits! But if you’re curious (or tracking), here’s the scoop per macaron. Keep in mind these are estimates – actual values can vary based on your specific ingredients:

Calories: 130
Fat: 8g (2.5g saturated)
Carbohydrates: 12g
Protein: 3g

The almond flour packs protein while the peanut butter adds healthy fats. That said, these are still treats – I limit myself to two… okay, maybe three at a time! The small size helps with portion control, though good luck stopping at just one when they’re this delicious.

Frequently Asked Questions

I’ve gotten so many questions about these peanut butter chocolate macarons over the years! Here are the ones that pop up most often with my tried-and-true answers:

Can I use natural peanut butter for the filling?
Oh honey, no! Natural peanut butter is way too oily and will make your filling runny. Stick with the regular creamy kind – the stabilizers help keep everything perfectly thick and pipeable. Learned this the hard way when my first batch turned into a goopy mess!

Why did my macarons crack?
Nine times out of ten? They didn’t rest long enough before baking. That 30-45 minute wait isn’t just for fun – it lets the tops form a skin that prevents cracks. Other culprits: overmixed batter or oven temperature that’s too high. Grab an oven thermometer to be sure!

Can I omit the cocoa powder?
Absolutely! Your shells will be lighter in color and have a more delicate almond flavor. They’ll still pair beautifully with the peanut butter filling. For extra drama, you could add a drop of brown food coloring to keep that “peanut butter cup” look.

Tag Us When You Bake These!

I can’t wait to see your peanut butter chocolate macarons come to life! There’s nothing more exciting than spotting those perfect little feet forming in the oven. Snap a photo of your batch (even the “practice” ones count!) and tag me – I love celebrating your baking wins. Whether they’re picture-perfect or deliciously lopsided, every macaron tells a story. Happy baking, friends – may your shells be smooth and your filling plentiful!

You can also share your creations on Pinterest!

Irresistible Peanut Butter Chocolate Macarons in 5 Easy Steps