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Chocolate Peanut Butter Pretzel Macarons

French chocolate macarons filled with peanut butter buttercream and topped with chocolate drizzle and pretzel pieces.
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Prep Time 1 hour
Cook Time 17 minutes
Total Time 1 hour 17 minutes
Servings: 20 macarons
Course: Dessert, Snack
Cuisine: French, Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Macaron Shells
  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 3 large egg whites room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 pinch salt
Peanut Butter Buttercream
  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Decoration
  • 1/2 cup semisweet chocolate melted for drizzling
  • 1 cup mini pretzels broken into pieces and crushed for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • Piping bag with round tip

Method
 

  1. Line baking sheets with parchment or silicone mats. Fit piping bag with a round tip.
  2. Pulse powdered sugar, almond flour, and cocoa powder in food processor. Sift into a bowl.
  3. Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar and beat to stiff peaks.
  4. Fold dry ingredients into meringue until batter flows like lava.
  5. Pipe 1 1/2-inch circles. Tap trays to release air bubbles.
  6. Rest shells 30–45 minutes until no longer sticky.
  7. Bake at 300°F (150°C) for 15–17 minutes. Cool completely.
  8. Beat butter and peanut butter. Add powdered sugar, cream, vanilla, and salt until fluffy.
  9. Pipe buttercream between macaron shells to sandwich.
  10. Drizzle with chocolate, garnish with pretzel pieces and crushed pretzels.

Notes

Macarons taste best after maturing in the fridge overnight.