Peanut Butter Chocolate Macarons

Chocolate Peanut Butter MacaronsThey are sweet, a little salty, soft and crunchy – all in one bite. Macarons with cocoa shells one side dipped in dark chocolate and filled with chunky peanut butter for the extra crunch in texture.

Though there’s no caramel in these, they do taste a lot like a snickers bar in a form of a macaron! I added little colour effect for a fun detail – this of course is completely optional and these cookies can be made with fully natural colouring as they get the light brown colour from the cocoa powder used in the shells.
Chocolate Peanut Butter MacaronsWhy I decided to dip the flat side of the shells into chocolate instead of making it into ganache, had actually two reasons, one being that the dried chocolate would not only give flavour but also add an element into the texture of the shell and secondly it would help to distinguish the flavour. I do also like the outcome of the rustic look of the shells with a little chocolate peeking out here and there.Chocolate Peanut Butter Macarons

Peanut Butter Chocolate Macarons
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Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Peanut Butter Chocolate Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Servings Prep Time
24macaron cookies 1 1/2hour
Cook Time
18minutes
Ingredients
  • Macaron shells using Italian meringue
  • 78 grams egg whites
  • 100 grams powdered sugar sifted
  • 100 grams ground almonds sifted
  • 1 tablespoon cocoa powder
  • 100 grams granulated sugar
  • 25 mililiters water
  • 1/4 teaspoon orange food colouring optional
  • 1/4 teaspoon brown food colouring optional
  • Chocolate Peanut Butter Filling
  • 50 grams dark chocolate melted
  • 5 tablespoons peanut butter smooth/chunky
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare baking sheet with parchment or silicone baking sheet.
  2. Divide egg whites placing half in a mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on high speed.
  5. Place powdered sugar, ground almonds and cocoa powder in a food processor or coffee grinder and pulse for few seconds, then transfer to a separate mixing bowl through a sieve discarding anything that doesn't go through.
  6. Combine the finely ground mixture with the remaining egg whites and mix until fully incorporated.
  7. When the meringue forms stiff and glossy peaks, remove from mixer and combine with almond paste by gently folding using a spatula or a big spoon.
  8. Place into piping bag with large round piping tip, for colour effects, add drops of orange and brown food colouring in the piping bag prior to filling it and pipe the macaron shells onto your baking sheet.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
  10. Allow to cool before taking off the baking sheet and filling.
  11. Once the shells have cooled, melt the chocolate in double boiler or in microwave in short intervals.
  12. Dip the flat side of each macaron shell in the melted chocolate.
  13. Once the chocolate has dried out pair with matching shells for filling.
  14. Pipe or spoon peanut butter on a flat side of a shell and top with another shell to make into a sandwich. Refrigerate for 24 hours before serving.

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