Chocolate Peanut Butter Macarons
Deliciously sweet and nutty, these Chocolate Peanut Butter Macarons feature a rich filling that perfectly complements the delicate shells.
Equipment
- Oven
- double boiler
- parchment paper
- mixing bowl
- Whisk
- piping bag
Ingredients
Macaron Shells
- 100 g egg whites
- 100 g granulated sugar
- 100 g almond flour
- 100 g powdered sugar
- 2 tablespoon unsweetened cocoa powder
Filling
- ¼ cup butter softened
- ⅓ cup peanut butter
- 1 cup powdered sugar for filling
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
- Create Swiss meringue by combining egg whites and granulated sugar over a double boiler until frothy, then whisk until stiff peaks form.
- Sift almond flour, cocoa powder, and powdered sugar together; gently fold into the meringue until the batter resembles slow-moving lava.
- Pipe batter into circles on the baking sheets; bake for about 13 minutes.
- For the filling, beat butter and peanut butter together, then mix in powdered sugar, vanilla, and salt until fluffy.
- Once shells are cool, pipe filling between two macaron halves.
Nutrition
Serving: 1macaronCalories: 90kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 10mgSodium: 45mgSugar: 8g
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