Ingredients
1⅓tbspunsweetened cocoa powder,dutch process or natural
1¾cupsconfectioners’ sugar
1cupalmond flour
3large egg whites,room temperature
⅛tspsalt
3tbspgranulated sugar,or caster sugar, sifted
½cupcreamy peanut butter
2tbspunsalted butter,softened to room temperature
½cupconfectioners’ sugar
½tsppure vanilla extract
⅛tspsalt
2tbspmilk,as needed to thin, optional
Preparation
Place the cocoa powder, confectioners’ sugar, and almond flour in a food processor or blender and pulse or blend for 30 seconds until thoroughly combined and fine in texture. Set aside.
In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat for about 3 minutes just until stiff peaks form. Do not overbeat.
Gently fold in the sifted granulated sugar in egg whites mixture, 1 tablespoon at a time.
Using a metal spoon or rubber spatula, fold in the confectioners’ sugar-almond flour mixture until combined. Be very gentle and light-handed while doing so. Once completely combined, the mixture will be smooth, sticky, and glossy.
Let the batter sit uncovered at room temperature for 10 for 30 minutes. Meanwhile, fit your piping bag with the piping tip. Line 2 to 3 baking sheets with silicone baking mats.
Fill the piping bag with the batter and pipe evenly sized rounds onto the baking sheets. While piping, the batter will slightly spread out, so keep that in mind, around 2-inch circles is desired.
Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles. Let the piped rounds sit for at least 45 minutes and up to 1 hour. Shells should not be sticky going into the oven.
Preheat oven to 325 degrees F.
Bake the macarons for 10 minutes, 1 baking sheet at a time. Rotate the pan at the 5-minute mark. The tops should be crisp and the macarons should have formed their signature crinkly “feet.” Allow to cool completely on the baking sheet before filling.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the peanut butter and butter together on medium-high speed until smooth.
At low speed, mix in the confectioners’ sugar, vanilla, and salt. Increase to high speed and beat until light and creamy. Add 1 to 2 tablespoons of milk to thin out, if desired.
Fill and sandwich 2 shells together to form the macaron cookie.
Serve and enjoy.
