Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a double boiler, combine egg whites and granulated sugar. Whisk gently for about 1 to 1.5 minutes until frothy.
- Transfer the warm mixture to a stand mixer and beat on high speed for 2 to 3 minutes until stiff peaks form.
- Sift together almond flour, cocoa powder, and powdered sugar. Fold this dry mixture into the whipped meringue.
- Transfer the batter to a piping bag and pipe small circles onto prepared baking sheets, 1.5 inches apart.
- Bake for about 13 minutes, turning the sheets halfway through. Let cool completely before removing.
- Beat together softened butter and peanut butter until creamy. Gradually add powdered sugar, vanilla extract, and salt until fluffy.
- Pipe peanut butter filling onto the flat side of a macaron shell and sandwich with a second shell.
Nutrition
Notes
Use room temperature egg whites for better volume. Avoid overmixing the batter. Store in an airtight container in the fridge for freshness.