Chocolate Peanut Butter Macarons
Ingredients
Macaron Shells
-
10
g
good quality unsweetened cocoa powder
-
200
g
confectioners’ sugar
-
100
g
almond flour
-
120
g
room temperature egg whites
-
⅛
teaspoon
salt
-
40
g
sifted granulated sugar
Peanut Butter Filling
-
½
cup
creamy peanut butter
-
2
Tablespoons
unsalted butter
-
½
cup
confectioners’ sugar
-
½
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
-
1-2
Tablespoons
milk (optional)
Instructions
- Combine cocoa powder, confectioners’ sugar, and almond flour in a food processor and blend until fine.
- In a dry bowl, beat egg whites and salt until foamy, then increase speed and beat until stiff peaks form.
- Gently fold in the granulated sugar, then the cocoa mixture until smooth and glossy.
- Let the batter sit for 10-30 minutes at room temperature.
- Preheat the oven to 325°F (163°C) and prepare baking sheets with silicone mats.
- Pipe the batter into 2-inch rounds on the baking sheets and let sit for 45 minutes to 1 hour.
- Bake macarons for 10 minutes, rotating the pan halfway through, then cool completely.
- For the filling, beat peanut butter and butter until smooth, then mix in confectioners’ sugar, vanilla, and salt until creamy.
- If needed, add milk to thin the filling.
- Sandwich the filling between two macaron shells.
Nutrition Facts (estimated)
Servings
20 filled macarons
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
50mg
Cholesterol
20mg
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