Chocolate Peanut Butter Pretzel Macarons Are Irresistible!
Delicious Chocolate Peanut Butter Pretzel Macarons filled with creamy peanut butter frosting and topped with melted dark chocolate and crushed pretzels.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 120 grams egg whites (approx. 4 large eggs)
- 120 grams granulated sugar
- 200 grams powdered sugar
- 130 grams almond flour
- 15 grams cocoa powder
- For the Peanut Butter Frosting:
- 55 grams unsalted butter, softened
- 180 grams powdered sugar
- 45 grams heavy cream
- 65 grams creamy peanut butter
- For the Garnish:
- 85 grams dark chocolate (70% cacao), melted
- 20 grams crushed pretzels
Instructions
- In a medium bowl, sift together the almond flour, powdered sugar, and cocoa powder and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Continue to beat until your whisk begins leaving visible trails in the foamy egg whites.
- Gradually add the granulated sugar, increase the mixer speed, and whip on high until the meringue forms stiff peaks.
- Remove the bowl from the stand mixer, add the dry ingredients to the meringue, and fold with a rubber spatula until the batter gets a lava-like consistency.
- Transfer the batter into a large pastry bag and pipe out the batter into 1.5-inch rounds on a baking sheet lined with parchment paper.
- Bake the macarons one tray at a time for 18-20 minutes, rotating the pan halfway through the cooking process.
- Allow to cool on the sheet pan for 10 minutes before transferring to a wire rack to cool completely.
- Beat the softened butter for the frosting until smooth and creamy. Add powdered sugar, heavy cream, and peanut butter and beat until well combined.
- Pair each macaron shell with another of a similar size and fill with the peanut butter frosting.
- Drizzle the filled macarons with melted chocolate and sprinkle with crushed pretzels.
Notes
- Let the macarons rest for 30 minutes or until a skin develops before baking.
- Store filled macarons in an airtight container in the fridge for up to 5 days.
- Allow to come to room temperature before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg