Peanut Butter Macarons

by Shawnda on November 8, 2010

in Cookies and Bars

I love, love, love chocolate and peanut butter. And I love making macarons. So much so that The Foodie Groom has issued a temporary ban on macarons :) With the holidays fast approaching, I’m excited all the valid reasons I’ll have to make more cookies. It won’t be Christmas without red and green macarons!

I intended to fill all the macarons with chocolate but had a change of heart. I blame the big Costco-sized Jif jar calling me from the pantry. The peanut flavor wasn’t overly strong in the cookies so instead of filling all of the cookies with chocolate, I filled half of them with Jif. Because there’s no better peanut butter than Jif.

Peanut Butter Macarons

Light airy macarons flavored with peanut butter and chocolate.


  • 55 grams almond flour
  • 55 grams peanuts, unsalted
  • 200 grams confectioners sugar
  • 100 grams egg whites (from 3 eggs, either separated 24 hours in advance or microwaved for 8 seconds)
  • 50 grams granulated sugar
  • ~2/3 cup smooth peanut butter
  • Chopped peanuts, for garnish


  1. Process the almond flour, peanuts, and confectioner's sugar in your food processor until finely ground and thoroughly mixed. Place egg whites in the bowl of your stand mixer and whisk until foamy. Add the sugar and turn the mixer to high, whisking until you have a glossy meringue.
  2. Fold the dry ingredients into the egg whites gently, briskly at first to break up the meringue a bit, until thoroughly mixed. Transfer the batter to a piping bag fitted with a large round tip and pipe rounds of 1.5 inches along two silicon-lined baking sheets. Sprinkle half of the cookies with chopped peanuts. Let sit one hour at room temperature.
  3. Heat oven to 300. Bake for 10-12 minutes. Cool completely and remove from the pan.
  4. Pipe a generous tsp of peanut butter or melted chocolate onto half of the cookies, top with peanut-topped cookies, pressing down lightly.
  5. Note: Obviously, this is a quick and dirty recap of the process. Check out the "Macaron Bible" for the non rocket science details.


Yields: ~24 macarons

Adapted from Tartelette's master recipe

Estimated time: 2 hours

Nutritional Information
Calories: 87.6 | Fat: 5.6 | Fiber 1
WW Points: 2


{ 26 comments… read them below or add one }

1 Melissa November 8, 2010 at 1:19 pm

I was just thinking of your previous macaroon post this morning…these look yummy!


2 Liz @ Blog is the New Black November 8, 2010 at 3:47 pm

I love macaroons- these look AMAZING!


3 Josie November 8, 2010 at 3:47 pm

OMG so gorgeous!


4 Georgia @ The Comfort of Cooking November 8, 2010 at 3:48 pm

These look incredible, Shawnda! I’m so impressed. I love the peanut butter filling – so yummy!


5 vanillasugar November 8, 2010 at 4:32 pm

wow. those are perfect. please teach me how to make them this perfect? i am horrible at macarons.


6 Lauren at KeepItSweet November 8, 2010 at 7:26 pm

i love macarons but have never made them! these look delicious and so gorgeous


7 Melissa @ Made in Melissa's Kitchen November 8, 2010 at 7:39 pm

Someday I will attempt macarons. Yours look absolutely amazing, I love peanut butter and chocolate!


8 Nutmeg Nanny November 8, 2010 at 8:45 pm

How delicious! Jif is my favorite too :)


9 Jessica November 8, 2010 at 9:40 pm

I’ve been wanting to try to make macarons for so long, but don’t have a food processor. These look so perfect!


10 Annie November 9, 2010 at 5:16 am

Seriously, what are you doing to me? First the queso dip, now these? I think this weekend may be a Foodie Bride weekend in my kitchen.


11 foodiebride November 9, 2010 at 10:03 am

Annie – Ha! If I had to pick just one, I’d probably go with the queso. It’s a tough call but I think I’d still take melty cheese over peanut butter :)


12 Irina November 9, 2010 at 2:23 pm

Oh my…these are perfect! I love the peanut butter chocolate combination, too!

Could I ask you for more information about this “nuking the egg whites for 8 seconds” method? I would be really greatful! :-)

Best wishes,


13 foodiebride November 10, 2010 at 2:21 pm

Irina – Thanks! The Macaron Bible instructs you to age egg whites in the fridge. But microwaving them for a very short amount of time can also work (this is the route I took). Hope that helps!


14 Brittany November 9, 2010 at 4:13 pm

So fantastic! Am definitely going to make these one of our challenges.


15 theveggie November 9, 2010 at 11:55 pm

These look amazing! wish i could eat one


16 Sharlene November 10, 2010 at 6:54 am

Beautiful macarons! I love how you used ground peanuts in the shells themselves to add to the peanut butter flavor.


17 Kitty (My Husband Hates Veggies) November 10, 2010 at 7:41 am

Wow…these look amazing. After the Gossip Girl episode I watched last night I have Macarons on the brain!


18 Lexi November 12, 2010 at 3:08 pm

I really nead to get a kitchen scale. I absolutely love macarons and I would love to make them.


19 Rich November 15, 2010 at 7:11 am

There’s nothing about peanut butter I don’t love, but when it’s incorporated into a macaron? Geez … This may go on the to-do list.


20 Avanika (Yumsilicious Bakes) November 15, 2010 at 7:46 am

Wow. Those macarons look absolutely perfect!!


21 ruhama December 2, 2010 at 11:28 am

Mmmm… Jif…


22 Annie January 11, 2011 at 6:10 pm

Trying to make these now and noticed a typo. Granulated sugar is included in the recipe, but not the ingredient list so I don’t know how much to add. I’ll check Tartlette’s blog, but wanted to give you a heads up.


23 foodiebride January 11, 2011 at 6:25 pm

@Annie, Ack! It’s 50 grams. Thanks for letting me know so I can fix it.


24 K. Gray January 17, 2011 at 1:41 am

You selling, I’m buying SERIOUSLY!!!!!! If you sell I will buy!!!!!!


25 Christiane April 4, 2012 at 10:07 am

Wow! Amazing macarons! Just a question: Do you use roasted peanuts to make the shells?


26 foodiebride April 4, 2012 at 10:31 am

Yes! Roasted, unsalted.


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