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Chocolate and peanut butter macarons ready to eat

Chocolate and Peanut Butter Macarons

Sean
Macarons styled after a favorite Halloween candy.
5 from 2 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 25 cookie sandwiches
Calories 280 kcal

Equipment

  • Stand mixer with whisk and paddle attachment
  • Large bowl
  • Spatula
  • Flour sifter
  • Piping bag
  • Baking sheets
  • Silicon mats or parchment paper

Ingredients
 
 

Macaron

  • 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

Instructions
 

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.

Assembly

  • 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.

Nutrition

Serving: 1cookie sandwichCalories: 280kcalCarbohydrates: 42gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 86mgPotassium: 55mgFiber: 1gSugar: 39gVitamin A: 262IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Nutrition Disclaimer*
Keyword Buttercream, Chocolate, Egg Whites, Peanut Butter
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