The Baker Chick

Baking up a delicious life.

  • Home
  • About Me
  • Recipes
  • Work With Me
  • Contact
  • Mama Bird

Chocolate Peanut Butter Macarons

March 2, 2012 by Audra 42 Comments

IMG_60131

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? :)

IMG_6029

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!)

IMG_6038

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!!

Print
Chocolate Peanut Butter Macarons
 
Ingredients
  • 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
Instructions
  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!
3.5.3251

Recipe adapted from Confections of a Foodie Bride via Tartelette

Filed Under: Cookies, Recipes Tagged With: Chocolate, Peanut Butter

« Frosting Swirl Tutorial *Video*
The Baker Chick on CBS Sunday Morning! »

Subscribe

* indicates required

Popular Posts

Comments

  1. Blog is the New Black says

    March 2, 2012 at 1:10 pm

    YUM!

    Reply
  2. Samantha Haddow says

    March 2, 2012 at 1:32 pm

    I’m so glad your earlier frustrations didn’t scare you off macarons. These look lovely!

    Reply
  3. Erica says

    March 2, 2012 at 2:21 pm

    Good for you! These look REALLY good. Love the chocolate shells.

    Reply
  4. Grubarazzi says

    March 2, 2012 at 3:38 pm

    These are simply beautiful. My favorite combination, to boot!

    Reply
  5. Georgia The Comfort of Cooking says

    March 2, 2012 at 7:35 pm

    Audra, these macarons are just fabulous! They turned out so perfect, and I love the flavors. You’ve really nailed down macarons, that’s for sure. Thanks for sharing! Have a great weekend.

    Reply
  6. Cassie @ Bake Your Day says

    March 2, 2012 at 8:00 pm

    You are rocking these macarons. Absolutely beautiful!

    Reply
  7. Elizabeth says

    March 2, 2012 at 9:42 pm

    PB & C is by far my favorite flavor combo!

    Reply
  8. Becca Looney says

    March 3, 2012 at 2:15 am

    These look absolutely fantastic. I really need to try making macarons some day.

    Reply
  9. Kayle (The Cooking Actress) says

    March 3, 2012 at 2:17 am

    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!

    Reply
  10. theharriedcook says

    March 3, 2012 at 3:06 am

    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!

    Reply
  11. marcellina says

    March 3, 2012 at 4:58 am

    YUM, peanut butter macarons? Perfect flavour! I must try them!

    Reply
  12. Ann Mc says

    March 3, 2012 at 5:42 am

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

    Reply
  13. Emily @ Life on Food says

    March 3, 2012 at 2:42 pm

    Of all the macarons these call my name the loudest. I love chocolate and peanut butter.

    Reply
  14. Michelle says

    March 3, 2012 at 3:29 pm

    I can eat these! I never thought about filling macaroons with peanut butter!

    Reply
  15. Daisy says

    March 3, 2012 at 3:37 pm

    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 ~

    Reply
  16. Jen Laceda says

    March 3, 2012 at 4:06 pm

    nice! i think some time in March is peanut butter day!

    Reply
  17. gobakeyourself says

    March 3, 2012 at 7:12 pm

    These macarons look delicious – great flavour combo and perfect execution :D
    Yum!!!

    Cheers
    Choc Chip Uru

    Reply
  18. Jacqueline Raposo says

    March 4, 2012 at 3:49 am

    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!

    Reply
  19. Lisa @ Sweet 2 Eat Baking says

    March 4, 2012 at 6:11 pm

    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!

    Reply
  20. Hannah says

    March 4, 2012 at 6:48 pm

    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!

    Reply
  21. Audra says

    March 4, 2012 at 7:26 pm

    What a great flavor combo! Isn’t it great when you are brave and it pays off? :)

    Reply
  22. Audra says

    March 4, 2012 at 7:26 pm

    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!

    Reply
  23. Audra says

    March 4, 2012 at 7:27 pm

    Can we get together and make these?? :) (Dairy free fillings of course!)

    Reply
  24. Kiri W. says

    March 5, 2012 at 2:21 am

    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!

    Reply
  25. Erin says

    March 5, 2012 at 7:00 pm

    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.

    Reply
  26. overtimecook.com says

    March 6, 2012 at 12:55 pm

    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!

    Reply
  27. Tiffany says

    March 6, 2012 at 1:25 pm

    M.O.U.T.H.W.A.T.E.R.I.N.G.! :D

    Reply
  28. Desiree Jacobs says

    March 6, 2012 at 7:52 pm

    Droolfest party of 1!

    http://www.bundtsofsteelblog.com

    Reply
  29. Lauren at Keep it Sweet says

    March 6, 2012 at 9:44 pm

    Love!! These sound just amazing!

    Reply
  30. Michelle says

    March 7, 2012 at 5:40 am

    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.

    Reply
  31. LC says

    March 7, 2012 at 9:23 pm

    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?

    Reply
  32. Courtney says

    March 7, 2012 at 11:20 pm

    I love chocolate a peanut butter. These look delicious.

    Reply
  33. Audra says

    March 8, 2012 at 9:00 pm

    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!

    Reply
  34. Mariah Magagnotti says

    March 9, 2012 at 6:53 pm

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

    Reply
  35. Audra says

    December 29, 2012 at 5:26 am

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

    Reply
  36. Sandy Rusher says

    December 2, 2017 at 3:52 pm

    Do you have to store these in the fridge?

    Reply
    • Audra says

      December 4, 2017 at 7:52 am

      You don’t have to but it helps the flavors meld into the shells

      Reply
  37. chelsea moore says

    January 18, 2020 at 6:37 pm

    i was wondering how many does this make?

    Reply

Trackbacks

  1. Chocolate Peanut Butter Macaron | Bakeventures says:
    March 10, 2013 at 1:13 am

    […] Recipe adapted from The Baker Chick. […]

    Reply
  2. 9 Chocolate Peanut Butter Dessert Recipes - Posh in Progress says:
    January 9, 2015 at 7:43 am

    […] Brooklyn Farm Girl Chocolate Peanut Butter Banana Bread – Broma Bakery Chocolate Peanut Butter Macarons – The Baker Chick Homemade Reese’s Peanut Butter Cups – The Comfort of Cooking Chocolate […]

    Reply
  3. Top 10 Macarons Recipes You Are Going To Love says:
    February 27, 2015 at 7:05 pm

    […] via the-baker-chick.com […]

    Reply
  4. Recipes for Peanut Butter Lovers | Prairie Hive says:
    June 15, 2017 at 7:55 am

    […] image via The Baker Chick […]

    Reply

Leave a Reply to Audra Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS

Never Miss a Recipe!




Featured Recipes

Sweet and Salty Layer Cake

Chocolate Peanut Butter Football Cookies

Jalapeño Popper Pull-apart Bread

Sweet and Salty Monster Cookies

Categories

Archives

Connect

user profileMeet The Baker Chick → Read More…

Pumpkin Buttermilk Biscuits
  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • RSS

Copyright © 2022 ♥ Design by Deluxe Designs