Chocolate Peanut Butter Macarons is the kind of recipe I make when I want chocolate to be the main point, not a quiet background note. I make it the way I would talk someone through it across my own counter: what I measure carefully, what I do not rush, and where the texture can go wrong if I get distracted.
I measure the amounts carefully because the balance matters here. When an ingredient seems minor, I still give it its place; chocolate recipes have a way of showing every shortcut.
What I like about chocolate peanut butter macarons is that it gives a clear payoff for the work. Some steps are quick, some need patience, but none of them are there just to make the recipe look longer.
Why I keep coming back to this
- I can taste the main chocolate flavor clearly instead of just sweetness.
- The quantities are specific enough that I do not have to guess in the middle of cooking.
- I can make parts of it ahead when the recipe needs chilling or cooling.
- The texture gives me a useful cue: set edges, glossy chocolate, thick filling, or a clean skewer.
- The recipe is flexible enough for small variations without losing its identity.
- I like that leftovers store predictably when I cool and cover them properly.
What you need (and what each one is doing)
- 10 g good quality unsweetened cocoa powder, Dutch-process or natural (2 scant Tablespoons).I use it because it carries the chocolate flavor, so I keep the quality decent and the pieces small when melting.
- 200 g confectioners sugar (close to 2 cups).
- 100 g almond flour (close to 1 cup).I use it because it gives structure so the finished recipe holds together after cooling.
- 120 g room-temperature egg whites (around 3-4 large egg whites).I use it because it binds the batter and helps the texture set.
- 1/8 teaspoon salt.
- 40 g sifted granulated sugar or caster sugar (3 Tablespoons).
- 1/2 cup creamy peanut butter (125g).
- 2 Tablespoons unsalted butter, softened (26g).
- 1/2 cup confectioners sugar (60g).
- 1/2 teaspoon pure vanilla extract.I use it because it rounds out the flavor in a small but noticeable way.
- 1/8 teaspoon salt.
- 1-2 Tablespoons milk, optional for thinning.I use it because it adds moisture and softens the stronger chocolate and nut flavors.
How I make it
Step 1 — I follow this part with a
I follow this part with a little attention: Place the cocoa powder, confectioners’ sugar, and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside..
Step 2 — I follow this part with a
I follow this part with a little attention: In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Gently fold in the sifted granulated sugar, 1 Tablespoon.
Step 3 — I follow this part with a
I follow this part with a little attention: Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy..
Step 4 — store the leftovers
I follow this part with a little attention: Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats—I find bare nonstick sheets and parchment paper difficult to work with; the macaron shells spread more and are.
Step 5 — I follow this part with a
I follow this part with a little attention: Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets—make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out, so keep that in mind. You want around 2-inch.
Step 6 — I follow this part with a
I follow this part with a little attention: Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will will help the rounds set and form a dry shell. They should not be sticky going into the oven..
Step 7 — preheat and prepare
I follow this part with a little attention: Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time. Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly “feet.” Allow to cool completely on the.
Step 8 — I follow this part with a
I follow this part with a little attention: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the peanut butter and butter together on medium-high speed until smooth. On low speed, mix in the confectioners’ sugar, vanilla, and salt. Increase to high speed and beat until light and creamy..
Step 9 — I follow this part with a
I follow this part with a little attention: Fill and sandwich two shells together to form the macaron cookie. Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week. Any leftover filling? Cover tightly and store in the refrigerator for up to 5 days. It’s great on.
Tips from my kitchen
- Read the full recipe first.I do this before starting because several chocolate recipes move quickly once heat is involved.
- Measure before mixing.Small amounts like salt, extract, cocoa, and leavening change the final flavor more than they look like they will.
- Watch texture, not just time.I use the clock as a guide, but I trust visual cues more.
- Let it cool when the recipe says to cool.Warm chocolate, warm cake layers, or warm bars can undo careful work.
- Use an oven thermometer if bakes run odd.A few degrees can change chocolate cakes and cookies quickly.
Variations I have actually tried
- Darker chocolate:I use bittersweet chocolate when I want less sweetness and a stronger cocoa edge.
- Salted finish:A few flakes of salt on top make the chocolate taste deeper.
- Nut swap:When nuts are part of the recipe, I keep the same amount and swap only for a similar chopped nut or butter.
- Fruit note:Raspberries, strawberries, banana, or orange zest can brighten rich chocolate if the base recipe suits it.
- Mini portions:I make smaller pieces for trays, but I start checking doneness earlier.
Storing and making ahead
I cool everything completely before storing. Trapped warmth creates condensation, and condensation is how crisp edges soften, chocolate blooms, and bars get sticky.
For make-ahead planning, I separate the components when possible: cake layers wrapped on their own, fillings chilled in a bowl, or candies stored between sheets of parchment. It makes serving day calmer.
How I like to serve it
I serve chocolate peanut butter macarons in the portion size listed in the recipe card, then let the texture decide the temperature. Creamy desserts taste best cold, cakes taste better after a short sit at room temperature, and crisp snacks need an airtight container until the last minute.
If I am serving this with other desserts, I keep the plate simple. Chocolate already brings plenty of flavor, so coffee, milk, berries, whipped cream, or a salty crunch is usually enough.
Frequently asked questions
Can I make this ahead?
Yes, and I often do. I follow the cooling or chilling cues in the recipe, then store it covered so the texture stays close to freshly made.
Can I change the chocolate?
Usually yes, as long as I use the same amount and a chocolate I like eating. Very sweet chocolate makes the final recipe sweeter, while bittersweet chocolate makes it more intense.
What is the most common mistake?
Rushing the rest time is the mistake I see most. Chocolate and baked goods need time to set, cool, or firm up before they cut, dip, or stack neatly.
How do I know it is done?
I look for the cue in the instructions: set edges, a clean skewer, a thickened filling, a dry macaron shell, or chocolate that has fully set. The timer gets me close, but the cue decides.
Can I freeze it?
Many chocolate cakes, bars, and candies freeze well when wrapped tightly. Creamy mousse and some fresh garnishes do not thaw as nicely, so I freeze only the sturdy parts.
If you make chocolate peanut butter macarons, I would genuinely like to know which variation you tried and what texture cue helped you most.
Chocolate Peanut Butter Macarons
Description
Chocolate Peanut Butter Macarons is built around good quality unsweetened cocoa powder, confectioners sugar, almond flour, room-temperature egg whites. I walk through the texture cues, storage, variations, and troubleshooting I rely on so the recipe comes out consistently in a home kitchen.
Ingredients You’ll Need
Instructions
- Place the cocoa powder, confectioners’ sugar, and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
- In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat *just* until stiff peaks form, about 3 minutes. Do NOT overbeat. Gently fold in the sifted granulated sugar, 1 Tablespoon at a time.
- Using a metal spoon or rubber spatula, fold in the confectioners’ sugar/almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
- Let the batter sit uncovered at room temperature for 10-30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2-3 baking sheets with silicone baking mats—I find bare nonstick sheets and parchment paper difficult to work with; the macaron shells spread more and are harder to remove from the sheet.
- Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets—make sure you are holding the bag vertically and close to the baking sheet. While piping, the batter will slightly spread out, so keep that in mind. You want around 2-inch circles. Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. You can lightly sprinkle a few sprinkles, a dash of cinnamon, or any edible decorations onto the wet round shells at this point.
- Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will will help the rounds set and form a dry shell. They should not be sticky going into the oven.
- Preheat oven to 325°F (163°C). Bake the macarons for 10 minutes, one baking sheet at a time. Rotate the pan at the 5 minute mark. The tops should be crisp and the macarons should have formed their signature crinkly "feet." Allow to cool completely on the baking sheet before filling.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the peanut butter and butter together on medium-high speed until smooth. On low speed, mix in the confectioners’ sugar, vanilla, and salt. Increase to high speed and beat until light and creamy. Add 1-2 Tablespoons of milk to thin out, if desired.
- Fill and sandwich two shells together to form the macaron cookie. Leftover macarons keep well covered at room temperature or in the refrigerator for up to 1 week. Any leftover filling? Cover tightly and store in the refrigerator for up to 5 days. It’s great on cupcakes.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 38kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Trans Fat 0.0g
- Cholesterol 2mg1%
- Sodium 7mg1%
- Potassium 39mg2%
- Total Carbohydrate 1g1%
- Protein 1g2%
- Calcium 8 mg
- Iron 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
My main note. I measure carefully and use texture cues before changing timing.
Cooling matters. I do not cut, dip, stack, or cover until the recipe has had time to set.
Chocolate quality shows. I use chocolate and cocoa I already like because there are not many places for dull flavor to hide.
Storage is part of the recipe. I cover tightly and separate layers with parchment when pieces might stick.
Frequently Asked Questions
Yes. I follow the chilling or cooling directions, then cover tightly until serving.
Usually, as long as the amount stays the same and the chocolate melts well.
Texture. I look for set edges, glossy melted chocolate, a thick filling, or a clean skewer depending on the recipe.
I cool completely, cover tightly, and refrigerate when the recipe includes cream, filling, or soft frosting.
Most sturdy cakes, bars, cookies, and candies freeze well; mousse and fresh garnishes are better refrigerated.
You may also like...
