Chocolate Peanut Butter Macaron Recipe


Chocolate Peanut Butter Macaron Ganache

Chocolate Peanut Butter Macaron Recipe

Chocolate Peanut Butter Macarons is rated 5.0 / 5 based on 1 votes.


Make 30-40 small macarons
Preparation time: 20 minutes
Cooking time: 30 minutes and 30 minutes for the rest mixture


For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Shell Colouring

  • Any colour

Used the above ingredients to make the macaron shell.

For ganache:

  • 200 g (7 oz) dark chocolate
  • 1 1/3 cups of heavy cream
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter
  • 1 jar of creamy peanut butter

Chocolate Peanut Butter Macaron


  1. Mix the chocolate, honey and heavy cream in a saucepan over low heat.
  2. Stir thoroughly until the ingredients are blended well.
  3. Remove the saucepan from heat, allow to cool for few minutes.
  4. Add the butter.
  5. Pour the mixture into a bowl and allow to cool for 30 minutes until thick.
  6. Fill one pastry bag with chocolate garnache, and fill another pastry bag with peanut butter.
  7. Pipe the chocolate ganache into half of macaron shell.
  8. Pipe the peanut butter into the other half.
  9. Put the pair together and twists.

Assembly of the macaron

  1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
  2. Do the same with the rest of the shell.
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