Peanut Butter Macarons
If you're looking for a crowd pleasing classic macaron option, look no further than these peanut butter macarons. This recipe is great for beginners with it's simple peanut butter buttercream frosting filling, and an easy but elegant drizzle shell decoration.
Ingredients
Macaron Shells
- 130 grams egg whites (Approximately 4 large eggs, use scale to measure.)
- 120 grams granulated sugar
- ½ tsp cream of tartar
- 200 grams almond flour (Preferably Blue Diamond)
- 200 grams confectioner’s sugar
- Gel Food Coloring (For brands I recommend Americolor, The Sugar Art, Chefmaster, or Wilton 3 drops Brown, 3 drops yellow, Tiny 1/2 drop Sky Blue)
Peanut Butter Buttercream Filling
- 4 oz salted butter (if using unsalted, add an additional 1/4 tsp of salt)
- 1/8-1/4 tsp salt
- 4 oz peanut butter (preferably Jif Natural Creamy, avoid other natural peanut butter's that are oilier and gritty)
- 6 oz powdered sugar
- 1 pinch salt (or more to taste)
- 1-2 tsp heavy cream
Decoration
- 2 tbsp finely chopped roasted salted peanuts
- 2 oz white chocolate (finely chopped) or white candy melts (I typically use easy to find options like Ghirardelli or Lindt White Chocolate Bars at the grocery store)
Instructions
Macaron Shells
- Begin preheating your oven to 300 degrees, using an oven thermometer ensure accurate temperature readings.
- Line 2 upside down baking sheets with a silicone mat (1.75" circle template optional but recommended).
- Place a medium sized round piping tip (like a Wilton 2A) in a large piping bag. Twist the bag right behind the tip and add a clip to seal off the opening. Place the bag tip down into either a clean tall cup with the edges folded over the rim to keep the bag open, or clip it into a bag holder.
- Using a kitchen scale, carefully weigh out and sift the confectioner’s sugar and almond flour into a medium mixing bowl. Whisk well to fully blend the two together.
- Place egg whites, granulated sugar, and cream of tartar into a large mixing bowl, and begin beating with a whisk attachment using either a handheld mixer or a stand mixer for 5 minutes on a medium low speed (Kitchen Aid Speed 4).
- Turn up the mixer to a medium speed (Kitchen Aid Speed 6) and beat for an additional 2 minutes.
- Add the gel food coloring.
- Beat for 3 more minutes, or until peaks are very stiff and the meringue clumps up in a ball in the center of the whisk. Test stiffness by removing whisk and pointing it upward. (See photos in post) Once the peaks can hold their shape flipped upright, your meringue is ready.
- Pour half of your almond flour/confectioner’s sugar mixture into the bowl with your meringue, and fold 15 times. One fold is scraping all the way around the edge of your batter in your bowl, and then pressing your spatula through the middle. Be sure to scoop around the bottom of the bowl as well so you don’t miss any dry ingredients.
- Pour in the remaining powdered sugar and almond flour, and continue folding (approximately 30 more folds) until dry ingredients are fully incorporated, your batter is no longer super clumpy. Do not overfold. Please note this recipe stays a bit thicker than most, and should not be folded to the traditional figure 8 test consistency. Start checking your batter’s readiness every 5 folds or so at this point by scraping all batter down to the bottom of your bowl, and then wiggling your bowl back and forth several times. If the batter levels out with few peaks and lines remaining, it should be ready. (See photos in post for reference.)
- Pour batter into prepared piping bag, and twist the opening off. Hold your bag at the twist between your thumb and pointer finger. Remove the clip.
- Holding the piping bag straight up and down, apply pressure to begin piping your batter in the center of your circle templates, releasing pressure once you are a few millimeters short of your desired size. After you release pressure, use a small quick circular flick to release your tip from the piped macaron.
- Once you’ve piped a full tray, firmly bang the tray on the counter a few times to pop any air bubbles and smooth out shells. Pop any remaining large bubbles with a toothpick. Repeat with the second tray.
- Set aside shells to dry until they form a skin and are no longer tacky to the touch. Once you can gently run a finger over your shells, they are ready to bake. Use a fan to speed up the process, rotating the tray every few minutes to ensure even drying. This usually takes at least 16-20 minutes for me even with a fan.
- Once shells are dry, and the oven has fully preheated to 300F, place one tray in the center of the middle rack of the oven. Bake for 18 minutes.
- Quickly open door to check the shell’s doneness by gently pressing on the side just above the feet to see if it’s firm. If it moves at all, rotate the tray and bake for another 2 minutes.
- Check shells by performing the same test, pressing on the side. If they are still unstable, bake for one more minute, and check again. Repeat until shells are firm and do not shift.
- Allow shells to cool completely, and the carefully remove from silicone mat or parchment paper by gently peeling them off.
Peanut Butter Buttercream
- Beat the room temperature butter with an electric mixer using the paddle attachment on medium high for 1 minute.
- Add the peanut butter and continue beating for an additional minute. Scrape down the bowl, and mix until incorporated.
- Add the powdered sugar, and beat on a medium speed until the frosting starts to come together, about 1-2 minutes. Scrape down the bowl and beater. Mix for an additional 30 seconds on medium.
- Salt to taste starting with a pinch or two. Add more if desired.
- Pour in the heavy cream, and beat on low until the heavy cream is fully combined.
- Continue beating on a low speed to work out bubbles.
White Chocolate Peanut Shell Decoration
- Match each shell with a partner shell of equal size.
- Melt the chocolate down in the microwave starting with 20 seconds, stirring, and then microwaving in 10 second bursts and stirring until chocolate is melted and smooth.
- Place chocolate in a piping bag (or plastic ziploc bag) and cut a small bit of the tip off. Squeeze a bit out back into the cup to test if you like the size of the drizzle.
- Drizzle chocolate lines in an offset criss cross pattern on one shell in each pair (see photos in post for reference) and immediately sprinkle the roasted chopped peanuts at the center of the intersection. *Only drizzle a few shells at a time, then sprinkle the peanuts on right away so the chocolate isn't too set.
- Once finished with decorating and the chocolate has set, carefully lift each decorated shell and break off excess chocolate.
Assembly
- Using an 2A piping tip, pipe a dollop of the peanut butter buttercream in to the center of one shell, leaving a 1/4 or so of space around the edge.
- Gently sandwich the partner shell on top.
- Refrigerate in an airtight container for 24 hours to allow the macarons to “mature” and fully develop their flavor and texture.
Notes
This recipe makes enough for 26 1.75" assembled macarons.
Store in an airtight container in the fridge for up to 5-7 days, or in the freezer for up to 1-2 months.
Tried this recipe?Let us know how it was!