Take your favorite flavors of a Reese’s peanut butter cup and transform them into a grown up dessert! Introducing Reese’s Macarons AKA chocolate peanut butter macarons with a decadent, salty sweet peanut butter filling and chewy chocolate shell. These peanut butter chocolate macarons are easy to make and even easier to eat 🙂
Chocolate Peanut Butter Macarons
You all love macarons. They’re consistently one of the top performing recipes on the site. You know what else you all love? Peanut butter and chocolate. And, hey, I get it. I’m a Reese’s fiend too. And if you are like me, you are going to die over these Reese’s peanut butter cup macarons AKA chocolate macarons with a creamy peanut butter filling.
So we set out to make a macaron with those same decadent flavors of a Reese’s with a chocolate macaron shell, perfectly salty-sweet peanut butter filling and a chocolate drizzle for good measure.
LIKE LOOK AT THESE.
Macarons vs Macaroons
Okay I just have to say this, because I get a lot of people wringing me out for this and I simply must clarify. Macaroons are coconut based. They’re usually little balls of sweetened coconut and egg whites dipped in chocolate. They are really delicious, but they are not macarons. Macarons are fancy little french sandwich cookies like you see here. To recap:
Macaroons = a chewy coconut cookie
Macarons = sweet little french cookie sandwiches made with almond flour
What ingredients do you need for chocolate peanut butter macarons?
To make these easy Reese’s macarons you’ll need the following ingredients for the macaron shells:
Egg whites: Make sure your egg whites are at true room temperature. There are a lot of fancy tips and tricks out there for macaron making about “aged egg whites” but we don’t mind our egg whites youthful. I joke, but really, it’s never made a difference for us. That being said, if you think aged egg whites make a difference feel free to use them!
Granulated sugar: You’ll only need a little bit of granulated sugar as it’s just used to help aerate the egg whites and not really to sweeten the macarons!
Almond flour: Repeat after me, almond flour is NOT almond meal. Make sure you use almond flour, which is much finer and made from blanched almonds (no skin) as compared to almond meal which is usually less fine and contains almond skin. You want almond flour!
Powdered sugar: The powdered sugar in macarons will sweeten these little confections while also working to thicken the batter. Make sure you sift your powdered sugar to ensure no clumps make their way into your macarons!
Cocoa powder: Make sure you’re using a high quality, darker cocoa powder! We love Rodelle’s cocoa powder or Hershey’s Special Dark if we’re out. Cocoa powder can have varying acidities which can affect your macarons. Generally higher quality cocoa is less acidic.
What ingredients do you need for the peanut butter frosting?
And don’t you dare forget about the frosting! Because macarons are so airy, a lot of the flavor in them comes from the filling! These chocolate peanut butter macarons are filled with a peanut butter buttercream that tastes just like the inside of a Reese’s cup! For the filling you’ll need the following ingredients:
Peanut butter: We’d recommend using a “faker” peanut butter (think Jiff, Skippy, etc.) rather than one of those good for you, natural ones.
Butter: Make sure your butter is softened so that it easily incorporates into the peanut butter!
Powdered sugar: The powdered sugar will thicken and sweeten your frosting!
Pure vanilla extract: Vanilla extract has to be the best thing ever created. It enhances any baked good and really pushes this peanut butter filling into that bakery style territory.
Happy baking, love bugs! We hope you enjoy these peanut butter cup macarons just as much as we do.
Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
Whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
Sift together almond flour, cocoa powder, and powdered sugar, then gently shake into meringue bowl.
Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles.
Here’s the fun part: you don’t need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
While the macarons are baking, make the peanut butter filling. Beat together the peanut butter and butter until combined. Add the powdered sugar, vanilla extract, and salt and beat until fluffy.
Scoop mixture into a piping bag fitted with a star tip and set aside until ready to assemble the macarons.
Once you’re ready, pipe the ganache onto a macaron and sandwich with another macaron. Repeat with all macarons. Optional: garnish with melted chocolate and chopped up peanuts for some added texture!