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Dark Chocolate Peanut Butter Macarons Recipe

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3.8 from 2 reviews

Delight in these elegant Dark Chocolate Peanut Butter Macarons, featuring a delicate almond meringue shell infused with cocoa powder, paired with a rich and creamy peanut butter buttercream filling. Perfectly crispy on the outside and tender inside, finished with a decadent dark chocolate dip and crunchy peanut garnish for irresistible flavor and texture.

  • Total Time: 3 hours (including resting and maturation time)
  • Yield: 30 servings (macarons)

Ingredients

Macaron Shells

  • 100 grams egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 60 grams granulated sugar
  • 110 grams almond flour (sifted)
  • 190 grams powdered sugar (sifted)
  • 10 grams unsweetened cocoa powder (sifted)
  • 57 grams dark chocolate (melted)
  • Crushed peanuts (for garnish)

Peanut Butter Buttercream

  • 57 grams unsalted butter (room temperature)
  • 65 grams creamy peanut butter (Jif or Skippy)
  • 180 grams powdered sugar
  • 1-2 tablespoons milk

Instructions

  1. Sift Dry Ingredients: Sift together the almond flour, powdered sugar, and cocoa powder into a large bowl, then set it aside to prepare for folding into the meringue.
  2. Whip Egg Whites: In a stand mixer with the whisk attachment, whisk the room temperature egg whites on medium speed until foamy. Add the cream of tartar to stabilize the meringue.
  3. Add Sugar Slowly: Increase the mixer speed to medium-high and gradually add granulated sugar very slowly, ensuring the meringue doesn’t deflate. Then whip on high speed until stiff peaks form.
  4. Fold Dry Ingredients: Using a spatula, gently fold half of the dry ingredient mixture into the meringue until fully combined, then fold in the remaining dry mixture. Continue folding until the batter flows like lava and forms a figure 8 shape without breaking.
  5. Pipe Macarons: Line a baking sheet with a silicone mat or parchment paper. Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch rounds spaced apart evenly.
  6. Remove Air Bubbles: Lift the tray and drop it 3-4 times onto the counter to release air bubbles. Pop any visible bubbles with a toothpick to smooth the surface.
  7. Rest the Shells: Let the piped macarons rest at room temperature for 30-40 minutes, or until a dry skin forms. Touch lightly; surface should not stick or dent.
  8. Bake: Preheat the oven to 300°F (150°C). Bake macarons one sheet at a time on the center rack for about 15 minutes, or until they do not wobble when gently touched on the feet.
  9. Cool Shells: Let macarons cool completely on the baking sheet before peeling off to avoid cracks.
  10. Decorate Shells: Match pairs of shells by size. Turn one side over, dip the top in melted dark chocolate, then sprinkle with crushed peanuts. Allow chocolate to harden before filling.
  11. Make Peanut Butter Buttercream: In a stand mixer with paddle attachment, cream together unsalted butter and peanut butter until smooth.
  12. Add Powdered Sugar and Milk: Gradually mix in powdered sugar on low speed until combined. Slowly drizzle in milk while continuing to mix on low.
  13. Whip Buttercream: Increase speed to medium-high and whip for 3-4 minutes until light and fluffy.
  14. Assemble Macarons: Pipe buttercream onto the flat side of a plain shell, leaving some edge space. Top with the chocolate-dipped shell, pressing gently to sandwich.
  15. Mature and Store: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature flavors. Store up to 5 days in the fridge. Before serving, bring them to room temperature for about an hour for best texture.

Notes

  • Ensure egg whites are at room temperature for best volume when whipping.
  • Folding to the correct consistency is critical; overmixing will cause flat macarons.
  • The resting time to form a skin prevents cracking during baking.
  • Dipping shells in chocolate and garnishing with peanuts adds texture and visual appeal.
  • Maturation in the fridge improves flavor and texture making the macarons tender.
  • Bring to room temperature before serving to avoid hardness from refrigeration.
  • Use a silicone mat or parchment paper for easy removal of delicate shells.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://dishiary.com/dark-chocolate-peanut-butter-macarons-recipe/