Macarons filled with a chocolate and peanut butter buttercream. These little treats will be a hit for about any occasion you bring them. The best part is these treats are naturally gluten-free.
Can we start out by talking about how much I absolutely love the combination of chocolate and peanut butter. I am sure that you can probably guess my favorite Halloween candy since ever. Whenever I see them in the store I have to resist the temptation to buy all of them.
In this recipe
Whenever I am baking for a large group and I have to be concerned with gluten sensitivities I makes these little treats. Almond flour and egg whites make up the base of these cookies. With this in mind there isn’t anything to add gluten to the recipe.
When people hear macaron, depending on how you pronounce it, they come up with different ideas.
A macaron (mac-a-ron) is a French cookie that is made up of almond flour, egg whites, and sugar.
A macaroon (mac-a-roon) is an Italian cookie/cake that is made with coconut and egg whites but can also include condensed milk and other ingredients. These tend to look more like little mounds than little cookies.
When makings these little treats it is very important that the egg whites are at room temperature. I will normally leave them out, covered, for about 2 hours before making these.
If they aren’t up to room temperature by the end of the 2 hours then pour then heat them up gently. This can be done by filling a large bowl of water halfway with water just cooler than your hand can stand. Then pour the egg whites into a metal bowl and set that bowl inside the large one. From there whisk gently for a few minutes until they have warmed up.
Next you will want to make sure that you do not over beat the macaron mixture. If you over mix them the cookies will spread and not create the proper texture. How to avoid that is to test your batter by lifting the spatula up and draw a figure “8” with the spatula. If the ribbon of batter makes the entire 8 without breaking it is ready.
By doing this you will develop those classic feet. Also be sure to make sure that the cookies cool completely. By not doing so might result in the middle of the cookies separating from the top.
Chocolate and Peanut Butter Macarons
- Stand mixer with whisk and paddle attachment
- Large bowl
- Flour sifter
- Piping bag
- Baking sheets
- Silicon mats or parchment paper
- 3 egg whites
- ¼ cup superfine sugar
- 1 cup almond flour
- 1¾ cup powdered sugar
- ¼ tsp cream of tartar
- 1 pinch salt
- brown food dye gel or powder
Chocolate Peanut Butter Buttercream
- 6 cups powdered sugar
- ¼ cup cocoa powder unsweetened
- ¼ cup peanut butter smooth
- ¼ cup heavy cream
- ¼ cup bittersweet chocolate melted
- 2 sticks butter unsalted
Making the macarons
- In the stand mixer add the egg whites, superfine sugar, and cream of tartar. Mix on low until combined and then increase speed to high. Whisk until the egg whites for stiff peaks.
- Then add the food dye, and add more than you would expect.
- Using the flour sifter, sift the almond flour and powdered sugar together. Toss out any chunks that do not pass through the sifter at the end. Repeat 2 more times.
- Gently fold in the flour mixture into the egg whites. Continue to gently fold until a ribbon of batter can form a figure 8 when removed from the batter.
- Add to a piping bag. You can just cut the tip off of the bag or use a round piping tip. If you use a tip make sure it is a larger one.
- Preheat the oven to 300°F or gas mark 2.
- On a silicon mat inside of a baking sheet pipe circles. You can use a stencil or use a silicon mat with the pattern already on it. Let the macarons rest for at least 30 min until a skin forms.
Making the butter cream
- In a stand mixer with a paddle attachment add the butter and peanut butter and beat on medium high speed until smooth and light.
- Turn off the mixer and add he sugar and chocolate and mix on low until everything is incorporated.
- Add the cream and increase speed to high to mix thoroughly.
- Once the cookies have cooled match up ones that have similar sized bottoms.
- Pipe the buttercream on one side, do not go to the edge. Add the other side and press until the buttercream comes to the edges.