Crunchy on the outside and soft and chewy on the inside, try this creamy crunchy peanut butter macaron variation that your guests will love.


  • 600g TPT Almond Powder and Icing Sugar

  • 120g Raw Egg Whites

  • 320g Sugar

  • 75g Water

  • 110g Fresh Egg Whites

  • 1g Dry Egg Whites

  • Chopped Peanuts to garnish

  • Peanut butter ganache

  • 210ml Bulla Thickened Cream 35% fat

  • 100g Crunchy Peanut Butter

  • 90g Callebaut Tanzanie Couverture 75%

  • 40g Callebaut White Couverture


  • 1.

    Mix almond and in the robo coupe then sieve together with the icing sugar.

  • 2.

    Mix and form a relatively firm paste.

  • 3.

    Cook the water and sugar to 117°C and pour over the whisked egg whites to make an Italian meringue.

  • 4.

    Mix until the meringue cools to 35°C and gradually fold the meringue in the almond paste mixture.

  • 5.

    Macaronner until the paste is supple and shiny.

  • 6.

    Pipe the macaroons 3cm in diameter on a Demarle Silpat® mat.

  • 7.

    Sprinkle with chopped peanuts.

  • 8.

    Bake on two sheets for about 12 min at 150°C.

  • 9.

    Sprinkle with chopped peanuts

  • Peanut butter ganache:

  • 1.

    Boil cream then pour over mixed dark and white chocolate and peanut butter.

  • 2.

    Mix well until all chocolate is melted to create a ganache.


Recipe courtesy of Melbourne Macaron.

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Posted by Anne.WReport
For the everyday home cook this recipe is useless - 1. What is TPT Almond powder and icing sugar (is it readily available at supermarkets). 2. What is the difference between raw egg whites and fresh egg whites. 3. First instruction - mix almond and in the robo coupe (what the hell does this mean). I am not a stupid cook but this recipe is wayyyyyyyyy beyond me. Can you help.
Posted by ChristopherReport
I agree Alice that you can Google to find the answers. Having said that though, I tend to agree with Anne. A recipe should be straightforward in its ability for the average cook to understand. So when you read instructions such as "Mix almond and in the robo coupe then sieve together with the icing sugar" it becomes clear that they didn't read through to make sure that what they wrote up makes sense.

Besides, brand placement in a recipe (unless an ingredient is critically essential to the final product) is just a bit unnecessary (e.g., a Demarle Silpat® mat). It only takes two seconds to realize that the audience on this site is just your average foodie that just wants to create mini masterpieces, and not the professional chefs.