Chocolate Peanut Butter Macarons


  • 110 grams blanched slivered almonds or ground almond flour
  • 200 grams confectioners sugar minus 2 Tablespoons
  • 2 Tablespoons unsweetened cocoa powder (dutch process is best)
  • 100 grams egg whites (from 3 eggs, separated 24 hours in advance or microwaved for 8 seconds)
  • 50 grams granulated sugar
  • vanilla buttercream
  • 2 tablespoons of creamy peanut butter
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  1. Pulse the almonds/almond flour and cocoa powder, and confectioner's sugar several times in your food processor until thoroughly mixed. Place egg whites in a clean bowl and beat using mixers (or whisk) until soft peaks form. Add the sugar and turn the mixer to high, whisking until you have a glossy meringue with stiff peaks.
  2. Fold the dry ingredients into the egg whites gently, briskly at first to break up the meringue a bit, until thoroughly mixed. (It's important you don't over mix the batter, but it should be well combined and is supposed to "ribbon" off the the spatula when lifted from the bowl.)
  3. Transfer the batter to a piping bag fitted with a large round tip and pipe rounds of 1.5 inches along two parchment or silicon-lined baking sheets (leaving ample space between each.) Let sit one hour at room temperature to develop a shell.
  4. ...............
  5. ...............
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