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Chocolate Peanut Butter Cup Macarons

Chocolate Macarons + Three Scrumptious Fillings

  • Author: Christina
  • Prep Time: 25 minutes
  • Cook Time: 14-18 minutes
  • Total Time: 59 minute
  • Yield: 20-24 macarons 1x
  • Category: Macarons
  • Method: Baking
  • Cuisine: French


Delicate yet chewy, chocolate macarons are a chocoholic's dream treat! Whether filled with ganache, classic buttercream, or peanut butter cream for Reese's style, chocolate macarons are perfectly scrumptious!



Chocolate Macaron Shells

  • 180 grams confectioner's sugar
  • 95 grams fine-ground almond flour (or blanched, slivered almonds)
  • 10 grams cocoa powder, any kind
  • 3 egg whites (about 90g)
  • 55 grams granulated sugar
  • pinch of cream of tartar
  • pinch of salt

Peanut-Butter Buttercream

  • 3 tablespoons unsalted butter
  • ⅓ cup peanut butter, unsweetened
  • 2-3 tablespoons honey or ⅓ cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

Chocolate Ganache

  • 4 ounces chopped dark chocolate (or chips)
  • 7 ounces heavy cream

Simple Five-Ingredient Cream Cheese Buttercream

  • 2 ounces unsalted butter, room temperature
  • 2 ounces cream cheese, softened
  • ½ cup confectioner's sugar
  • 2-4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt



For Chocolate Shells

  1. Line two baking pans with parchment or silicone baking mats. 
  2. If using almonds, grind the nuts with confectioner's sugar in a food processor until finely ground.  
  3. Combine the egg whites and granulated sugar in the bowl of a stand mixer with a whisk attachment (or with hand mixer).
  4. Whip on high speed to a stiff meringue, meringue will be shiny and stick to the bottom of the bowl if you flip it upside-down.
  5. Sift the ground almond mixture with the cocoa powder into the bowl of stiff meringue. 
  6. Fold until the batter flows slowly and ribbons off the spatula. Mix firmly at first, then use classic folding strokes; scraping around the sides of the bowl, the up from underneath the mixture and over through the top. 
  7. Transfer to a piping bag (or large plastic bag) fitted with a small round tip.
  8. Pipe 1 to 2-inch rounds of batter onto the lined pan, leaving an inch between each. Hold the piping bag vertical, and about a quarter-inch above the pan.
  9. To help the tops of piped batter settle, very lightly tap the pan on the counter. Or with one hand, tap the underside of the pan a few times gently in a few places.
  10. Optional: Let the piped macarons rest on the counter for 15-20 minutes. 
  11. Bake at 290/300° F for 14-17 minutes, depending on the size of your shells. Rotate the pans once halfway through baking. Macarons are done when the tops don't wiggle away from the bottoms when lightly pushed, but before the bottoms begin to brown.
  12. Cool a few moments before sliding the parchment paper or mat off the baking pan. Gently remove the shells from the mat or parchment by pushing up from underneath the liner to release the bottoms. If the macarons resist and break, more time in the oven is needed.
  13. Fill with your filling of choice, and store chilled for 24 hours before serving. If you can wait that long.

Chocolate Ganache

Bring heavy cream just to a boil, and pour over chopped chocolate in a heat-proof bowl. Let sit a few minutes, then whisk until smooth. Cool before filling macarons. 

Peanut Butter Buttercream

Beat all ingredients until smooth with a hand mixer or stand mixer with a paddle attachment. 

Cream Cheese Buttercream 

Combine all ingredients but the heavy cream in a medium bowl and beat until smooth. Add heavy cream, and beat a few moments more. Adjust sweetness level to your liking by adding more powdered sugar or honey.


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