Chocolate Peanut Butter Macarons


Yes I know I just posted macarons last week, but I must admit that I’m a bit obsessed! I think the main reason is that every time I’ve tried to make them since discovering this recipe they’ve turned out so well! And I don’t want to jinx myself- but I’m kinda thinking these “delicate” cookies really aren’t as scary hard as I always thought. I mean this could easily all backfire the next time I make them, but I’ve now made versions of this recipe three times, and each was better than the last. Is there a big hoax out there to make us think macarons are harder than they look? Maybe? :)


This recipe is almost to identical to the wonderful Vanilla Macarons I posted last week. The only change is- you replace 2 tablespoons of the powdered sugar with cocoa powder and nix the vanilla. Otherwise it’s the same simple and quick recipe. (Except the aging the egg part- which I did try this time and though I noticed a few minor differences, I don’t think its totally necessary.) For the filling, I just swirled some peanut butter into leftover vanilla butter cream. (Did you know that you can keep frosting in the fridge for a long time? I just recently discovered that and now have a frosting bank accumulating!)


Two last things: Thank you all so much for the positive feedback on the my first video tutorial. I am going to try to learn a bit more about editing and camera work so this can be a regular thing. I really appreciate the support.:)

Also- tune in this Sunday to the CBS Sunday Morning show. Today I’m filming a segment to be a part of the “Oreo’s 100th Birthday” portion of the show that airs in a couple of days! I’m teaching them how to make Homemade Oreos! Woohoo!!

Chocolate Peanut Butter Macarons


  • 110 grams blanched slivered almonds or ground almond flour
  • 200 grams confectioners sugar minus 2 Tablespoons
  • 2 Tablespoons unsweetened cocoa powder, dutch process is best
  • 100 grams egg whites, from 3 eggs, separated 24 hours in advance or microwaved for 8 seconds
  • 50 grams granulated sugar
  • vanilla buttercream
  • 2 tablespoons of creamy peanut butter


  1. Pulse the almonds/almond flour and cocoa powder, and confectioner's sugar several times in your food processor until thoroughly mixed. Place egg whites in a clean bowl and beat using mixers (or whisk) until soft peaks form. Add the sugar and turn the mixer to high, whisking until you have a glossy meringue with stiff peaks.
  2. Fold the dry ingredients into the egg whites gently, briskly at first to break up the meringue a bit, until thoroughly mixed. (It's important you don't over mix the batter, but it should be well combined and is supposed to "ribbon" off the the spatula when lifted from the bowl.)
  3. Transfer the batter to a piping bag fitted with a large round tip and pipe rounds of 1.5 inches along two parchment or silicon-lined baking sheets (leaving ample space between each.) Let sit one hour at room temperature to develop a shell.
  4. Heat oven to 300. Bake for 10-12 minutes. Cool completely and remove from the pan.
  5. To make filling, simply spoon the peanut butter into vanilla buttercream and stir until combined.
  6. Match up like sized cookies and pipe with buttercream or other filling of choice. Helen says they taste even better when stored in the fridge for a couple days and I agree!
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Recipe adapted from Confections of a Foodie Bride via Tartelette


  1. Omigosh congratulations on being on the CBS Sunday Morning show! That’s amazingggg. Also-I want these macarons. They make me want to buy a kitchen scale for the role purpose of making THESE macarons. YUM!

  2. They look great! Classic and delicious combination of flavors… I can never leave the macarons in the fridge long enough to know if that last bit is true!

  3. Wow – once again absolutely stunning! Perfection in a single bite cookie…and I like this flavor combination!

  4. Ohh these macarons look so perfect ~ just like the ones from Laduree :) I still haven’t had the courage to make my own..but you make them sound so easy hehe

    Wow you’re going to be on TV! I hope you’ll upload the segment for us to see ~

  5. Beautiful! I’m a big fan of the satisfaction of making macarons. Been a while… these are definitely inspiring me to make them again. And can’t wait to see your show tomorrow!

  6. They look lovely and perfect. I’ve never made them yet but I intend on trying to make vanilla macarons in a variety of rainbow colours.

    But now I’ve read your posts on making them, I have to admit I’m rather scared now. I hear they’re hard to make from others too. Eeeps!

  7. I’ve been wanting to make macarons for a while. We were just in Paris for my husband’s 30th and he loves them. I was intimidated about making them but when I saw your two successful attempts it made me think I should try. I made these today and they turned out great. I used raspberry jam for a filling and they are delicious. Thanks for sharing this recipe!

  8. Don’t be scared Lisa! I was too but after getting the right recipe I’ve now made these several times and they turn out great! Good luck!

  9. Oh boy, I thought I had tasted the perfect macaron when I had chocolate with salted caramel, but this sounds like a serious contender. Fantastic!

  10. I have not had a single macaron in my life. Mostly because they way they are described usually does not appeal to me – I like soft cookies! But between your photos and the fact that they are the best flavor combination ever I might need to change that.

  11. Just saw this on Foodgawker and I had to stop by and comment because I adore all things peanut butter and chocolate, and of there’s ever a flavor combination that’ll motivate me to finally try macarons I think it’s this one!

  12. That’s it?! Really? I mean, I’m sure that getting the right consistency will take some practice, but I seriously thought that the macaroon I pay 1.75 PER MACAROON across the street was because they were so fancy and hard to make! Sheesh! I’m definitely trying these – thanks!

    Oh, and I agree, cold macaroon – Delish! Time to suck it up and buy a hand mixer and piping set.

  13. Those macarons look lovely! I was looking through your blog and saw the first attempt at them, along with the second, and in one of them you mention that carton egg whites don’t work for you. I’ve actually made mine with carton egg whites and they always turn out great. There’s a recipe on a blog called BraveTart which is fairly easy to follow, doesn’t require aging, and you don’t even have to let the uncooked macarons sit for an hour before baking. I’ve used this one to great results! Maybe it could be an experiment to see which recipe works best for you?

  14. Thanks so much for the comment! I WISH I could get them to work with liquid whites, but mine never got to even soft peaks. What kind did you use?

    I’d love to find a way to use liquid whites because I hate separating eggs!

  15. I love meringues, but hate almonds. Do you know of any way to make these without almond flour??

  16. You really barely taste the almonds I swear! Some macarons use other nut flours though- I’m just not sure of the exact proportions.

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