Reese’s Cup Macarons
Servings: 50 whole macarons
Ingredients
Filling
- 2/3 cup peanut butter (creamy) I use Jif
- 1 stick (4 oz) unsalted butter (room temperature)
- 1 cup powdered sugar
Topping
- 2 cups milk chocolate
- 2 tablespoons vegetable oil
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat together the butter and peanut butter until completely combined
- Add the powdered sugar and beat on low speed until combined then turn the mixer to high and whip until fluffy
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is firm (this is important because you're going to dip the whole macaron and you don't want the macaron to separate while you're dipping it)
Make the Topping
- Melt the milk chocolate
- Add the vegetable oil and stir until smooth
Dip the Macarons
- Line a baking sheet (that fits in your fridge) with parchment paper or a silicon baking mat
- Remove the macarons from the fridge and dip the whole macaron into the chocolate. I like to stick a fork into the filling on each side, dip it into the chocolate, shake it off a bit, then put it onto the parchment.
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes
Notes
If you really want to get crazy (and if your macarons fit in a muffin tin), you could line a muffin tin with brown cupcake liners, pour some of the melted chocolate in the bottom of the liner, add a macaron, then pour more chocolate on top to cover the macaron (so it looks like a real Reese’s Cup). If you do this, I would consider making the chocolate mixture half milk chocolate and half semi sweet, so it’s not too sweet.