Peanut Butter Macarons

These Peanut Butter Macarons have a peanut butter shell made with powdered peanut butter and a chocolate peanut butter ganache filling. They're so delicious and will wow any crowd!

Peanut Butter with Chocolate PB Ganache


 

I love macarons and I wanted to get fancy for our first peanut butter bash party. The macaron shell is packed full of peanut butter flavor from PB2. The ganache is a combination of milk chocolate chips and Reese's peanut butter chips. I didn't want the peanut butter to get overpowered by the milk chocolate ganache, so it was only necessary to add  more peanut butter!

Peanut Butter Macarons with Chocolate PB Ganache

I love using ganache after it has chilled in the fridge for a couple of hours. It's so thick and pretty much the best thing ever. You know what has made it even better? PEANUT BUTTER. Holy moly. I can't stay out of it. I've been dropping weight for a wedding I was in this last weekend, but now I guess it's a free for all. I keep telling myself, be good. ..It's not working. 🙁 Luckily, when I went to pick up the hubs from work yesterday, I dropped a few of these delicious peanut butter macarons off to some of the co-workers.

Peanut Butter Macarons w/ Chocolate PB Macarons #PBBash
Peanut Butter Macarons w/ Chocolate PB Ganache #PBBash
White plate.

Peanut Butter Macarons

These Peanut Butter Macarons have a peanut butter shell made with powdered peanut butter and a chocolate peanut butter ganache filling. They're so delicious and will wow any crowd!
5 from 2 votes
Prep Time 25 minutes
Cook Time 18 minutes
Dry Time 1 hour
Course Dessert
Cuisine American
Servings 12 cookies
Calories 242 kcal

Ingredients
  

Macaron Shell

  • 1 cup almond flour
  • 1 ½ cups powdered sugar
  • 3 large egg whites room temperature
  • ¼ cup granulated sugar
  • pinch of salt
  • ¼ teaspoon cream of tartar
  • 4 tablespoons powdered peanut butter

Ganache Filling

Instructions

Macaron Shell

  • Prepare a baking sheet by lining it with parchment paper. If you choose to make a template to follow, make for rows of four circles with a pencil. Flip the parchment paper over so the pencil doesn't get into the food.
  • Sift together the almond flour, PB2, and powdered sugar. If you can't find almond flour you can always make it with almonds and a food processor. Finely grind the almonds and sift through a fine mesh sifter. Discard or snack on any large pieces.
  • In a large mixing bowl, add in egg whites. Turn on high and beat until the egg whites form a soft peak meringue.
  • Add in the granulated sugar, salt, and cream of tartar. Mix on high until a stiff peak meringue forms.
  • Very lightly and carefully fold in a third of the almond flour mixture into the meringue with a spatula. All together you'll want to have about 45 turns. If you don't mix enough the macaron shell will be extremely fluffy and cracked. If you over mix, the macaron shell will be extremely flat and might not form a foot.
  • Repeat with the rest of the almond flour mixture.
  • Preheat oven to 300 degrees F.
  • Fill a piping bag with the macaron shell filling. I just used a coupler on the end of my piping bag. Pipe macaron shells on the baking sheet.
  • Let the macarons dry until they are no longer tacky to the touch. It will take 20 minutes to 1 hour. If you don't let them completely dry, they can also crack.
  • Place in the oven for about 18 minutes until they no longer stick to the parchment paper.
  • Let the macaron shells cool.

Ganache Filling

  • In a microwave bowl, add the heavy cream. Microwave for 1 minute and 45 seconds. Make sure you use a bowl that will provide plenty of room for the cream to rise as it gets hot. I used a 2 cup measuring cup to heat my cream in.
  • In a separate bowl, add the milk chocolate and peanut butter chips.
  • Pour the hot heavy cream into the bowl with the chocolate and peanut butter chips. Let it sit for about 1 minute. Whisk the cream and chips together. If there is still cream on the surface, keep whisking. It just needs to be mixed more. When it is completely incorporated, it will be thick and look like melted chocolate.
  • Cover the bowl with plastic wrap and place in the fridge for a 2-3 hours until it sets up. We want it at a consistency that can be piped.

Assemble

  • Place the ganache filling in a piping back. It's going to be really thick, so I wouldn't bother with a fancy tip, just a coupler. Pipe a circle in the middle of the bottom macaron, and place the top shell on. Rock it back and forth, carefully not to crack the shell, to spread the filling to the outer edges.

Nutrition

Calories: 242kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 4gCholesterol: 15mgSodium: 30mgPotassium: 37mgFiber: 1gSugar: 28gVitamin A: 180IUVitamin C: 0.1mgCalcium: 43mgIron: 0.5mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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27 Comments

  1. I added 4T of PB powder to my macaron shells. The two batches no rest cracked and puckered. The last batch that rested were fine.

    Should I pull back on the amount of peanut butter? Have let them rest or not have used two pans baking at once ?

    1. No, unfortunately it will not work. The powder allows the cookies to stay fluffy and light. Real peanut butter would make them dense and flat. You can buy peanut butter powder online and a little bit goes a long way- you will be able to make lots of cookies!

  2. awesome! I've been having trouble coming up with a peanut butter macaron recipe I was happy with. This hits the mark! Thank you!!5 stars

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