1. Can I use crunchy peanut butter in the filling?

It’s not recommended. Crunchy peanut butter can clog your piping tip and lead to uneven filling. Stick with creamy, no-stir peanut butter for the smoothest results.

2. Why didn’t my macarons develop feet?

Lack of resting time is the most common culprit. Your piped shells should sit for at least 45 minutes until a skin forms. This is essential for getting the signature "feet" on your Chocolate Peanut Butter Macarons .

3. Can I make macarons without a food scale?

Technically yes, but accuracy is critical. A kitchen scale ensures precise measurements, especially for the delicate macaron shell ingredients. Eyeballing quantities can throw off the entire batch.

4. What’s the best cocoa powder for this recipe?

Use a high-quality Dutch-process cocoa powder. Brands like Ghirardelli or Valrhona are great choices and will enhance both the flavor and color of your chocolate macaron shells.

5. Can I make these macarons nut-free?

Almond flour is essential to traditional macarons, but you can experiment with sunflower seed flour. Be aware that texture and flavor may differ slightly from classic Chocolate Peanut Butter Macarons .

6. Why did my macaron shells crack in the oven?

Cracked tops are usually caused by under-mixed batter, too much air trapped in the shells, or a shell that didn't dry properly. Be sure to tap your trays and let the shells rest long enough before baking.

7. How do I store leftover macarons?

Store filled Chocolate Peanut Butter Macarons in an airtight container in the fridge for up to one week. For best results, let them sit at room temperature for 10–15 minutes before serving.

8. Can I freeze macarons?

Yes! You can freeze filled macarons for up to 1 month. Store them in a single layer, wrapped tightly. Thaw in the fridge overnight, then bring to room temperature before eating.

9. Can I use natural peanut butter instead?

Avoid natural peanut butter (the kind with oil separation), as it’s harder to work with and affects the filling's texture. Stick with stabilized brands for best consistency in your Chocolate Peanut Butter Macarons .

10. Do I need a stand mixer to make these?

While a stand mixer helps, a hand mixer works just as well. The key is whipping the egg whites to stiff peaks—however you get there.

Chocolate Peanut Butter Macarons: 7 Expert Tips for Perfect Results

Name: Chocolate Peanut Butter Macarons: 7 Expert Tips for Perfect Results
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 10 g unsweetened cocoa powder (dutch‑process or natural) (~2 scant Tbsp); 200 g confectioners’ sugar (~2 cups); 100 g almond flour (~1 cup); 120 g room‑temperature egg whites (≈3‑4 large egg whites); 1/8 tsp salt; 40 g sifted granulated sugar or caster sugar (≈3 Tbsp); ½ cup (125 g) creamy peanut butter; 2 Tbsp (26 g) unsalted butter, softened; ½ cup (60 g) confectioners’ sugar; ½ tsp pure vanilla extract; 1/8 tsp salt; Optional: 1‑2 Tbsp milk, as needed to thin out the filling

Description

Crisp chocolate macaron shells sandwich a rich and creamy peanut butter filling. These elegant French treats balance flavor and technique—with 7 pro tips to help you bake them perfectly every time.

Ingredients

Scale

For the Macaron Shells:

10 g unsweetened cocoa powder (dutch‑process or natural) (~2 scant Tbsp)
200 g confectioners’ sugar (~2 cups)
100 g almond flour (~1 cup)
120 g room‑temperature egg whites (≈3‑4 large egg whites)
1/8 tsp salt
40 g sifted granulated sugar or caster sugar (≈3 Tbsp)

For the Peanut Butter Filling:

½ cup (125 g) creamy peanut butter
2 Tbsp (26 g) unsalted butter, softened
½ cup (60 g) confectioners’ sugar
½ tsp pure vanilla extract
1/8 tsp salt
Optional: 1‑2 Tbsp milk, as needed to thin out the filling

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Instructions

In a food processor or blender, pulse cocoa powder, confectioners’ sugar, and almond flour for ~30 seconds until well combined and very fine. Set aside.
In a completely clean, grease‑free bowl, beat egg whites + salt on medium speed ~1 min. Increase to high speed and beat until stiff peaks form (about 3 minutes). Gradually fold in the granulated sugar, 1 Tbsp at a time.
Gently fold in the combined dry ingredients into the meringue using a rubber spatula. Be light‑handed; the mixture should end up smooth, glossy, sticky.
Let the batter rest uncovered at room temperature for 10‑30 minutes while prepping your piping bag and baking sheets.
Preheat oven to 325°F (163°C). Pipe even ~2‑inch rounds onto baking sheets lined with silicone mats (or parchment). Tap trays to remove air bubbles.
Let piped shells rest for 45 minutes to 1 hour until their tops form a dry “skin” (not sticky).
Bake for 10 minutes, rotating sheet halfway through. The tops should be crisp and shells should have developed “feet.” Cool completely on tray before filling.
To make filling: beat peanut butter + softened butter until smooth. Mix in confectioners’ sugar, vanilla, and salt on low; then increase speed until light and creamy. Thin if needed with milk.
Match up shells by size, pipe filling onto one shell and sandwich with another.

Notes

Use a kitchen scale for best accuracy.

Age egg whites for more stable meringue (optional but helpful).

Use a silicone mat for easier removal; bare or non‑stick sheets/parchment may lead to sticking or spreading.

Let shells dry before baking to get proper feet.

Leftover macarons keep well: filled batch stored airtight in fridge up to 1 week; filling alone about 5 days.

Optional: sprinkle decorations on piped shells before baking for visual flair.

Prep Time: 2 hours
Cook Time: 10 minutes
Category: Dessert, Cookies, French Baking
Method: Bake from Scratch
Cuisine: French

Nutrition

Serving Size: 1 macaron sandwich
Calories: ~120 kcal
Sugar: ~10‑12 g
Sodium: ~20‑30 mg
Fat: ~7 g
Saturated Fat: ~2.5‑3 g
Unsaturated Fat: ~3‑4 g
Trans Fat: 0 g
Carbohydrates: ~12‑14 g
Fiber: ~1‑2 g
Protein: ~2‑3 g
Cholesterol: ~10‑20 mg