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Chocolate Peanut Butter Macaroons


Lovely Macaroons filled with a peanut butter cream.

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Rate this recipe 4.1/5 (74 Votes)


  • Ingredients:
  • 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
  • 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


servings 20
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Mix the chocolate, honey and heavy cream in a saucepan over low heat.
Stir thoroughly until the ingredients are blended well.
Remove the saucepan from heat, allow to cool for few minutes.

Step 2

Add the butter.

Step 3

Pour the mixture into a bowl and allow to cool for 30 minutes until thick.

Step 4

Fill one pastry bag with chocolate garnache, and fill another pastry bag with peanut butter.

Step 5

Pipe the chocolate ganache into half of macaron shell.

Step 6

Pipe the chocolate ganache into half of macaron shell.

Step 7

Put the pair together and twist.


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