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Peanut Butter Macarons

I love peanut butter, so it was only a matter of time until I made peanut butter macarons!

They’re made with chocolate macaron shells, honey roasted peanut butter buttercream, and a straight-up peanut butter center. They’re a peanut butter lover’s dream!

image of peanut butter macarons filled with honey roasted peanut butter buttercream and topped with chopped peanuts and a white chocolate drizzle

Making These Peanut Butter Macarons with the French Method

There are a few different ways macarons are made. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and used the French method for this recipe.

image of peanut butter macarons filled with honey roasted peanut butter buttercream and topped with chopped peanuts and a white chocolate drizzle

Equipment You’ll Need to Make These Peanut Butter Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

How to Make These Peanut Butter Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos of the process to help guide you through this recipe.

Step #1: Make the French Meringue

The first step is to make the French meringue!

Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar over a few minutes white mixing on a medium low speed. Then increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.

image of meringue that's shiny and has reached stiff peak stage for making macarons

Step #2: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour, powdered sugar, and cocoa powder into the meringue.

Add a small drop of yellow gel food coloring to give the shells a warm brown color.

image of dry ingredients being sifted into meringue to make macaron batter

Then fold the ingredients together with a rubber spatula.

Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.

image of dry ingredients being folded into french meringue to make chocolate macaron shells

Fold until a thick ribbon of batter runs off the spatula when it is lifted.

You should be able to draw a couple figure 8’s with the batter running off your spatula in a continuous stream once it is the right consistency.

image of chocolate macaron batter that's been mixed the perfect amount to pass the figure 8 test

If the stream of batter breaks before you’re able to this, you may need to fold it a bit more.

Step #3: Pipe the Macaron Shells

Fill a large piping bag with macaron batter and pipe 1 3/4-inch rounds onto 2 silpat lined baking sheets. Space them about 1-inch apart.

image of chocolate macaron shells being piped onto a silpat mat

Firmly bang or drop your pans on the counter a few times.

This brings any trapped air bubbles to the surface, which can then be popped with a toothpick or scribe.

image of a chocolate macaron shell that's having a bubble that was trapped in the shell be popped with a scribe

Popping these little bubbles can help you avoid hollow or cracked shells.

Step #4: Rest the Chocolate Macaron Shells

Let the macarons rest for about 30 minutes, or until they form a skin. On rainy days this can take up to an hour where I live!

image of chocolate macaron shells that have rested and formed a skin and are now ready to be baked

They should be mostly dry to the touch and look matte once they’re ready to be baked.

While the shells rest, preheat your oven.

Step #5: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Rotate the pan halfway through to help them bake evenly.

image of chocolate macaron shells that have been baked

Let the macarons cool fully on the pan, then gently remove them from the silpat mat.

If they’re properly baked, they should peel off the mat cleanly.

Step #6: Assemble the Peanut Butter Macarons

While the macaron shells bake and cool, make the honey roasted peanut butter buttercream.

image of honey roasted peanut butter buttercream that's been mixed and is ready to be used to fill macarons

Place the frosting in a piping bag fit with a small French piping tip and set aside.

Pair up the macaron shells then pipe a ring of peanut butter buttercream on one macaron shell. Fill the center with honey roasted peanut butter.

image of peanut butter buttercream being piped onto a chocolate macaron shell

Gently press a second shell on top of the frosting to create a sandwich.

I also chose to drizzle a little melted white chocolate over the top of the macarons and sprinkle them with some chopped peanuts, but this is optional.

image of chopped up honey roasted peanuts being sprinkled on top of a peanut butter macaron as a garnish

Place the finished peanut butter macarons in an airtight container and store in the fridge to let them mature overnight.

Letting the filled macarons rest overnight softens them (in a good way) and allows the flavor to develop.

image of peanut butter macarons being stored in an airtight container before being placed in the fridge to mature overnight

Troubleshooting These Chocolate Peanut Butter Macarons

While I’d love to think everyone’s first batch of these macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

Choosing the Right Filling for These Macarons

While we put tons of energy into the shell of a macaron, almost all the flavor in a macaron comes from its filling.

The shell gives macarons an incredible texture, but the filling is what determines its flavor.

The honey roasted peanut butter truly makes these macarons! In fact, I like it so much I use it to make the buttercream and fill the center of each macaron.

image of peanut butte macarons being filled with honey roasted peanut butter

However, these would also taste great with a jam center if you love PB&J! Or if you’re a big Reese’s fan, try filling the center with my chocolate ganache filling.

How Many Macarons Does This Recipe Make?

This recipe makes about 36 large macaron shells, which can be used to make 18 macarons.

You can double or halve this recipe as needed.

The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.

image of peanut butter macarons filled with honey roasted peanut butter buttercream and topped with chopped peanuts and a white chocolate drizzle

Tips for Making the Best Peanut Butter Macarons

  • If you can’t find honey roasted peanut butter, you can also use regular peanut butter or any nut butter! Just avoid using chunky peanut butter to make the frosting because it will make it hard to pipe.
  • Wipe your mixing bowl, mats and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible. Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don’t turn out, check out my macaron troubleshooting guide!
image of a chocolate peanut butter macaron that's been cut open to show its full shells and delicious honey roasted peanut butter center and buttercream filling

Making These Peanut Butter Macarons in Advance & Storage Tips

  • These macarons need to mature for a few hours or overnight in the fridge in an airtight container before being eaten. This gives them time to develop the best texture and flavor.
  • Refrigerate these filled macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • The frosting can be made ahead of time too or save any leftovers! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
image of peanut butter macarons filled with honey roasted peanut butter buttercream and topped with chopped peanuts and a white chocolate drizzle

Let Me Know What You Think!

If you try this recipe for honey roasted peanut butter macarons, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 18 macarons

Peanut Butter Macarons

image of peanut butter macarons filled with honey roasted peanut butter buttercream and topped with chopped peanuts and a white chocolate drizzle

Learn how to make these peanut butter macarons! They're filled with honey roasted peanut butter buttercream and are absolutely delicious!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

Macarons Shells

Peanut Butter Buttercream Frosting

  • 85g unsalted butter, room temperature (6 Tbsp)
  • 63g honey roasted peanut butter (4 Tbsp)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 2g salt (1/8 tsp)
  • 166g powdered sugar (1 1/3 cups)
  • 45g heavy cream (3 Tbsp)

Equipment

Instructions

Macaron Shells

  1. Line two large baking sheets with parchment paper or silicon mats. Set aside.
  2. Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
  3. Gradually mix in 110g of granulated sugar into the eggs over a few minutes while mixing on a medium low speed. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
  4. Sift 133g superfine almond flour, 125g powdered sugar, and 7g of cocoa powder into the meringue. Add in a small drop of yellow gel food coloring to give the shells a warm brown color, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together. The batter should be a tan color.
  5. Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to this, you may need to stir it a bit more.
  6. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
  7. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  8. Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 17-20 minutes and rotate the pan halfway through to help them bake evenly.
  10. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Peanut Butter Buttercream Frosting

  1. Beat 85g room-temperature butter and 63g peanut butter on a medium speed for 1 minute with a hand mixer until smooth.
  2. Mix in 4g vanilla extract and 2g salt on a low speed.
  3. Slowly mix in 166g of powdered sugar. Halfway through add 45g of heavy cream or milk to make the frosting easier to mix.
  4. Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached
  5. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  6. Once the frosting is the right consistency, place in a piping bag fit with a small French tip (like an Ateco 22) and set aside.

Assembling These Peanut Butter Macarons

  1. Pair up the macaron shells, then pipe a ring of peanut butter buttercream around one macaron shell. Fill the center with honey roasted peanut butter. If you want to make PB&J macarons, pipe your favorite jam inside the buttercream. If you want to make Reese's macarons, fill the center with milk chocolate ganache.
  2. Gently press a second shell on top of the frosting to create a sandwich.
  3. Drizzle melted white chocolate over the top of the shells and sprinkle with chopped, honey roasted peanuts.
  4. Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy!

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or half this recipe if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.

Tips for Making the Best Peanut Butter Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • If you can't find honey roasted peanut butter, you can also use regular peanut butter or any nut butter! Just avoid using chunky peanut butter to make the frosting because it will make it hard to pipe.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

Making These Peanut Butter Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • The frosting can be made ahead of time too or save any leftovers! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 212Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 56mgSodium 86mgCarbohydrates 25gFiber 1gSugar 23gProtein 4g

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