I married chocolate macaron shells with a peanut butter filling in my Reeses Macarons, an entry among Peanut Butter Based Desserts that hides a clever technique worth reading about.

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I made these Reeses Macarons because I wanted a tiny showstopper that tastes like childhood with a grown up twist. Think chocolate peanut butter macarons with a creamy peanut butter filling that are seriously what dreams are made of.

I love how the almond flour shells crackle into crisp rounds while the center stays soft, and the idea sits in my head whenever I’m browsing Peanut Butter Based Desserts. I keep testing variations, chasing what I call Flavors That Go With Chocolate, and somehow these little rounds always win.

They look delicate, but one bite will make you rethink dessert rules.

Ingredients

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Almond flour adds tender texture, light protein and healthy fats, some fiber low carb
Powdered sugar makes shells sweet and fine textured, mostly simple carbs no fiber
Cocoa powder gives deep chocolate flavor, antioxidants, bitter notes, low sugar when unsweetened
Egg whites whip into glossy meringue, pure protein, almost no fat or carbs
Peanut butter brings creamy salty-sweet filling, good protein and healthy fats, calorie dense
Unsalted butter smooths filling and adds richness and mouthfeel, mostly saturated fat no fiber
Heavy cream thins filling, adds silkiness and fat, slightly dairy sweetness
A pinch of fine sea salt brightens flavors, balances sweetness, zero calories

Ingredient Quantities

For the shells:

110 g superfine almond flour, sifted

200 g powdered sugar (confectioners sugar), sifted

30 g unsweetened cocoa powder, sifted

100 g egg whites (about 3 large), room temp

50 g granulated sugar

1/4 tsp cream of tartar

a small pinch fine sea salt

For the peanut butter filling:

120 g creamy peanut butter (smooth, not chunky)

56 g unsalted butter, softened (4 tbsp)

150 g powdered sugar, sifted

1 tsp vanilla extract

1 to 2 tbsp heavy cream or whole milk, to thin as needed

pinch fine sea salt (adjust if your peanut butter is already salty)

How to Make this

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1. Weigh and sift 110 g superfine almond flour, 200 g powdered sugar and 30 g unsweetened cocoa powder together into a bowl, set aside, this removes lumps and keeps the shells smooth.

2. Make the meringue: put 100 g room temp egg whites in a clean bowl with 1/4 tsp cream of tartar and a small pinch fine sea salt, start whipping on medium until foamy then gradually add 50 g granulated sugar and whip to stiff glossy peaks, you want it shiny and firm.

3. Gently fold the sifted dry mix into the meringue in two or three additions using a spatula, scraping the bowl, fold until the batter flows like thick lava and when you lift the spatula it falls back slowly in a ribbon, stop when it just levels out in about 20 to 30 seconds or you’ll overmix and get flat shells.

4. Transfer batter to a piping bag fitted with a round tip (about 1 cm), pipe even 3 cm rounds onto parchment or silicone-lined baking sheets spaced about
2.5 cm apart, tap the tray firmly on the counter once or twice to release big air bubbles and pop any remaining bubbles with a toothpick.

5. Let the piped shells rest at room temp until they form a dry skin and are not sticky to touch, about 30 to 60 minutes depending on humidity, this is crucial for feet to form. Meanwhile preheat the oven to 150 C / 300 F.

6. Bake one tray at a time in the middle of the oven for 14 to 16 minutes, rotate trays halfway if you’re baking multiple sheets, the shells should have risen with feet and be set on top; cool completely on the tray before removing.

7. Make the peanut butter filling: beat 120 g creamy peanut butter with 56 g softened unsalted butter until smooth, add 150 g sifted powdered sugar, 1 tsp vanilla extract and a pinch fine sea salt, then add 1 to 2 tbsp heavy cream or whole milk to reach a pipeable consistency, taste and adjust salt if your peanut butter is already salty.

8. Transfer filling to a piping bag, pair up cooled shells by size and pipe a dollop of filling onto one shell then sandwich with its partner, don’t overfill or filling will squish out.

9. For best texture and flavor let the filled macarons rest in an airtight container in the fridge for at least 24 hours to mature, bring to room temperature before serving. Quick tips: always weigh ingredients, use room temp whites, don’t overfold, and if batter looks too loose stop folding right away; if too stiff fold a few more times gently.

Equipment Needed

1. Digital kitchen scale (accurate to 1 g)
2. Fine mesh sieve or sifter for the almond flour, powdered sugar and cocoa
3. Large clean mixing bowls, at least two
4. Electric mixer (stand or hand) to whip the egg whites
5. Rubber spatula for gentle folding
6. Piping bag fitted with a round tip about 1 cm (or disposable bag and coupler)
7. Baking sheets plus parchment paper or silicone baking mats
8. Toothpick or skewer to pop air bubbles
9. Cooling rack to let shells cool completely

FAQ

Q: Why did my shells crack or not get feet?
A: Most likely your batter was overmixed or undermixed, or the shells didn't rest long enough to form a skin. Fold until the batter flows like thick lava and settles back in 10 to 15 seconds, then pipe and let the trays sit at room temp until a dry skin forms on top, usually 20 to 60 minutes depending on humidity. Also check oven temp around 300°F / 150°C and bake on the middle rack, parchment or silicone mat helps.

Q: The centers are hollow what went wrong?
A: Hollow shells come from oven temp too high, overbaking, or batter that was too loose so shells rose then collapsed. Lower the temp a bit, shorten bake time, and perfect the macaronage so batter is not too runny. Tapping the tray to release big air bubbles helps too.

Q: How do I know when the batter is ready to pipe?
A: You're looking for that lava ribbon. When you lift the spatula the batter should flow slowly, form a ribbon and disappear into the mass in about 10 to 15 seconds. If it draws out peaks its too stiff, if it puddles like soup its overmixed.

Q: Can I use straight from the fridge egg whites or should they be aged?
A: Room temp egg whites whip up better so let separated whites sit at room temp for 20 to 30 minutes. Some bakers "age" whites in the fridge for 24 to 48 hours to dry them a bit then bring to room temp before using, but it's not essential. If you're worried about raw eggs use pasteurized whites or meringue powder.

Q: My peanut butter filling is too runny or too stiff how do I fix it?
A: If too runny add more sifted powdered sugar a little at a time or chill the filling for 15 to 30 minutes. If too stiff add 1 teaspoon to 1 tablespoon of cream or milk at a time till it spreads. Taste for salt cause some peanut butters are already salty so adjust.

Q: How should I store or make these ahead?
A: You can fill macarons and refrigerate in an airtight container up to 48 hours, they actually taste better after a day or two as flavors meld. For longer keep shells and filling separate, freeze shells on a tray then bag them for up to a month. Thaw in the fridge then come to room temp before serving.

Chocolate Peanut Butter Macarons Recipe Substitutions and Variations

Superfine almond flour: swap with finely ground blanched almond meal or make your own by pulsing blanched almonds in a food processor then sifting. Use the same weight 1:1 but do not overprocess or you will get almond butter, and expect slightly coarser shells.
Egg whites (100 g, about 3 large): use pasteurized liquid egg whites by weight 1:1, or try aquafaba (chickpea brine) at about 2 tablespoons per egg white so roughly 6 tablespoons for this recipe. Aquafaba whips differently and gives softer shells and longer dry time, but it works if you need a vegan option.
Cream of tartar (1 4 tsp): replace with lemon juice or white vinegar at about twice the volume, so use 1 2 tsp lemon juice or vinegar for 1 4 tsp cream of tartar. It stabilizes the meringue similarly, though the flavor may change a tiny bit.
Creamy peanut butter (120 g): swap for almond butter or sunflower seed butter at equal weight 1:1 for a similar texture, or use tahini for a more savory twist. If your substitute is runny or very salty, reduce added salt and add a little more powdered sugar or chill the filling to firm it up.

Pro Tips

1. Use an oven thermometer and do a small test batch first, ovens lie a lot, if your oven runs hot drop the temp by 10 to 20 C and bake one tray at a time on the middle rack so heat is even.

2. For the macaronage do the “thick lava” figure eight test, you want the batter to flow slowly and make a ribbon that takes about 20 to 30 seconds to disappear, if it looks too runny stop folding and let it rest 5 to 10 minutes then test again, if it seems too stiff fold a few more gentle strokes.

3. Skin forming is everything, so if your kitchen is humid let the piped shells rest much longer or put them in front of a fan for a bit, or if you must speed it up carefully dry them for 4 to 6 minutes in a very low oven (about 50 C) before baking, but watch them closely.

4. For the peanut butter filling warm the peanut butter slightly so it whips smooth with the butter, then chill the filling briefly to firm it up before piping, and always taste for salt last, add a tiny pinch more only if needed so the filling doesn’t get overly salty.

Chocolate Peanut Butter Macarons Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I married chocolate macaron shells with a peanut butter filling in my Reeses Macarons, an entry among Peanut Butter Based Desserts that hides a clever technique worth reading about.

Servings

servings

Calories

295

kcal

Equipment: 1. Digital kitchen scale (accurate to 1 g)
2. Fine mesh sieve or sifter for the almond flour, powdered sugar and cocoa
3. Large clean mixing bowls, at least two
4. Electric mixer (stand or hand) to whip the egg whites
5. Rubber spatula for gentle folding
6. Piping bag fitted with a round tip about 1 cm (or disposable bag and coupler)
7. Baking sheets plus parchment paper or silicone baking mats
8. Toothpick or skewer to pop air bubbles
9. Cooling rack to let shells cool completely

Ingredients

For the shells:
110 g superfine almond flour, sifted
200 g powdered sugar (confectioners sugar), sifted
30 g unsweetened cocoa powder, sifted
100 g egg whites (about 3 large), room temp
50 g granulated sugar
1/4 tsp cream of tartar
a small pinch fine sea salt
For the peanut butter filling:
120 g creamy peanut butter (smooth, not chunky)
56 g unsalted butter, softened (4 tbsp)
150 g powdered sugar, sifted
1 tsp vanilla extract
1 to 2 tbsp heavy cream or whole milk, to thin as needed
pinch fine sea salt (adjust if your peanut butter is already salty)

Directions

Weigh and sift 110 g superfine almond flour, 200 g powdered sugar and 30 g unsweetened cocoa powder together into a bowl, set aside, this removes lumps and keeps the shells smooth.
Make the meringue: put 100 g room temp egg whites in a clean bowl with 1/4 tsp cream of tartar and a small pinch fine sea salt, start whipping on medium until foamy then gradually add 50 g granulated sugar and whip to stiff glossy peaks, you want it shiny and firm.
Gently fold the sifted dry mix into the meringue in two or three additions using a spatula, scraping the bowl, fold until the batter flows like thick lava and when you lift the spatula it falls back slowly in a ribbon, stop when it just levels out in about 20 to 30 seconds or you'll overmix and get flat shells.
Transfer batter to a piping bag fitted with a round tip (about 1 cm), pipe even 3 cm rounds onto parchment or silicone-lined baking sheets spaced about
5 cm apart, tap the tray firmly on the counter once or twice to release big air bubbles and pop any remaining bubbles with a toothpick.
Let the piped shells rest at room temp until they form a dry skin and are not sticky to touch, about 30 to 60 minutes depending on humidity, this is crucial for feet to form. Meanwhile preheat the oven to 150 C / 300 F.
Bake one tray at a time in the middle of the oven for 14 to 16 minutes, rotate trays halfway if you’re baking multiple sheets, the shells should have risen with feet and be set on top; cool completely on the tray before removing.
Make the peanut butter filling: beat 120 g creamy peanut butter with 56 g softened unsalted butter until smooth, add 150 g sifted powdered sugar, 1 tsp vanilla extract and a pinch fine sea salt, then add 1 to 2 tbsp heavy cream or whole milk to reach a pipeable consistency, taste and adjust salt if your peanut butter is already salty.
Transfer filling to a piping bag, pair up cooled shells by size and pipe a dollop of filling onto one shell then sandwich with its partner, don’t overfill or filling will squish out.
For best texture and flavor let the filled macarons rest in an airtight container in the fridge for at least 24 hours to mature, bring to room temperature before serving. Quick tips: always weigh ingredients, use room temp whites, don’t overfold, and if batter looks too loose stop folding right away; if too stiff fold a few more times gently.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.