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These peanut butter chocolate ganache macarons are a delicious and indulgent take on the classic French Macaron. The chocolate macaron recipe starts with macaron shells made with cocoa powder, then filled with a chocolate ganache with peanut butter filling for a delicious macaron.
Peanut butter and chocolate are a classic combination of flavors. Indulgent chocolate pairs so well with the saltiness of peanut butter for a perfectly balanced treat.
These peanut butter chocolate macarons have a peanut butter chocolate ganache filling and a peanut butter center for an extra hit of peanut butter!
These macarons were part of a chocolate series that I did on my YouTube channel. The video has lots of tips on how to make chocolate macarons and three chocolate ganache fillings for the macarons!
How to make Chocolate Macarons with Peanut Butter Chocolate Filling
These chocolate peanut butter macarons have a few different steps to get to the final delicious chocolate peanut butter macarons.
Make sure to watch my video above for more tips on the process!
STEP #1: Chocolate Macaron Shells
I altered my basic macaron recipe that I’ve used in many other recipes like these Ras Malai Macarons, and these White Chocolate Peppermint macarons, and replaced some of the almond flour and icing sugar with cocoa powder for this chocolate macaron recipe.
There isn’t a lot of cocoa powder in these chocolate macaron shells, but just enough to get a taste of chocolate.
Combine the dry ingredients:
Start by sifting the almond flour and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.
Make the meringue:
Next, make the meringue, by beating of egg whites, granulated sugar, and a pinch of cream of tartar.
This is the step where the dry ingredients are folded into the meringue. Stop folding when the batter flows off the spatula in a ribbon.
STEP #2: Chocolate Peanut Butter Ganache filling for Macarons
Make the chocolate peanut butter ganache by combining hot heavy cream with chopped chocolate. Keep mixing until it comes together, it might take a little while.
Make sure to allow the ganache to cool completely. Once it has cooled fold in some smooth peanut butter to get a chocolate peanut butter ganache.
STEP #3: Fill, Decorate and Mature
Once ready to fill the macarons, add the chocolate ganache to a piping bag and pipe onto half the macaron shells.
Melt some chocolate or chocolate chips to drizzle onto the macarons. Top with chopped peanuts while the chocolate is still warm. Allow the chocolate to cool and harden completely!
Decorate with sprinkles, if desired.
Macarons taste best when they’ve had some time to rest and mature in the fridge. So these macarons can easily be made ahead of time!
Tips for the Chocolate Peanut Butter Macarons
- The recipe below for the chocolate peanut butter macarons makes 24 macarons. It can easily be cut in half, or doubled for the amount of macarons that you need. (I would recommend making more!)
- Make sure to weigh the ingredients with a scale. This is the scale I have, and it has really helped me make better macarons!
- It is important for your oven to be at the correct temperature when baking macarons! I can’t imagine baking macarons anymore without this oven thermometer.
- Make sure to cool the macaron shells completely before filling them.
- If you need more tips on making the macaron shells, check out my in-depth post on tips to make the perfect macarons.
For the Peanut Butter Chocolate Ganache Filling:
- Combine the heavy cream into the chocolate when the heavy cream is hot.
- Cool the ganache completely, in the fridge, for at least two hours for it to firm up and be used as a filling. If not, the filling will slide off the macarons.
- If you want to make Nutella or plain Chocolate Ganache filling instead, make sure to check out this post about how to make chocolate macarons.
Decorating and Filling:
- When decorating the macarons, make sure to dip the macarons in the chocolate when it the chocolate is still melted, but not hot.
- Once you have finished decorating, make sure to allow enough time for the chocolate to set completely before handling them.
- Let the macarons mature for at least 4 hours, overnight if possible for the best flavor.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
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Chocolate Peanut Butter Macarons
- Hand mixer or Stand Mixer
- Piping Bags
- Silicone Mats or Parchment paper
- Rubber/Silicone Spatula
- Oven thermometer
- Digital Food Scale
Chocolate Macaron Shells
- 125 g almond flour
- 120 g icing sugar
- 15 g cocoa powder
- 100 g egg whites
- 88 g granulated sugar
- pinch cream of tartar
Peanut Butter Chocolate Ganache Filling:
- 225 g semi-sweet chocolate
- 135 g heavy cream
- 1/2 cup peanut butter divided
- 2 tbsp chopped peanuts
- 2 tbsp melted chocolate
Chocolate Macaron Shells
- Pre-heat oven to 325°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- Dry Ingredients: In a separate bowl, sift the icing sugar, almond flour, and cocoa powder together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pipe circles onto the prepared baking sheet. You should get about 50 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
- Bake Shells: Bake in the oven, at 300ºF-325°F for 12-13 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
Peanut Butter Chocolate Ganache
- Chop the chocolate and add it to a bowl.
- In a separate, heat proof bowl, heat the heavy cream in the microwave. While still hot, pour heavy cream over chopped chocolate.
- Mix until combined, then set aside, and cool in fridge until firm.
- Once cooled, whip for a few minutes.
- Mix 1/4 cup of peanut butter into chocolate ganache, then transfer mixture into a piping bag.
Decorating & Assembly
- Pair similar-sized shells together to form the cookie sandwiches.
- Divide into 3 sections for the three fillings.
- Melt handful of chocolate chips, enough for 2 tbsp of melted chocolate, in the microwave in 30-second increments, until melted. Transfer to a piping bag, and cut a little hole at the bottom.
- Drizzle half the shells with chocolate and top with chopped peanuts while chocolate is still warm.
- Pipe a circle on half of the macaron shells. Fill the middle with more peanut butter.
- Once all the cookies are assembled, store the macarons in the fridge for at least 12-24 hours to mature.
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