What are the main types of fillings used in Reese’s Macarons?

Reese’s Macarons typically feature two filling options. The first is a Peanut Butter Buttercream made with butter, powdered sugar, vanilla extract, and peanut butter. The second option is a Milk Chocolate Ganache layered with a peanut butter center, recreating the classic taste of a Reese’s peanut butter cup. Both fillings complement the chocolate macaron shells for an authentic flavor experience.

How can I make a peanut butter filling that has the right texture for macarons?

To create a smooth peanut butter filling, blend peanut butter (either crunchy or smooth) with melted butter, powdered sugar, and vanilla extract until creamy. If you use smooth peanut butter, adding chopped peanuts can provide a crunchy texture similar to a Reese’s center. Adjust the consistency by adding a small amount of milk or water if the mixture becomes too thick for piping.

What is the best way to pipe the Peanut Butter Buttercream into macarons?

After beating the butter and peanut butter until fluffy, gradually mix in powdered sugar and vanilla extract until you achieve a creamy consistency. Use a piping bag fitted with a small star tip or another preferred tip to pipe the buttercream onto the bottom half of each macaron shell. This ensures even filling and an attractive finish.

How do you prepare the milk chocolate ganache for Reese’s Macarons?

To make milk chocolate ganache, heat heavy cream until it nearly boils, then pour it over finely chopped milk chocolate. Stir the mixture gently until the chocolate melts completely and forms a smooth ganache. Allow it to cool and thicken at room temperature or refrigerate briefly, stirring occasionally, before piping onto macarons.

How can I decorate Reese’s Macarons to resemble an actual Reese’s peanut butter cup?

After filling the macaron shells with Peanut Butter Buttercream, dip them into melted chocolate while the coating is still wet. Immediately top each macaron with a small piece of a peanut butter cup and sprinkle chopped peanuts on top. This adds texture and makes the macarons visually close to the original candy.

Reeses Macarons Recipe With Creamy Peanut Butter Filling

Ingredients

Scale

255 grams milk chocolate for ganache

1/2 cup heavy cream for ganache

1/4 cup peanut butter (crunchy or smooth) for peanut butter filling

1/3 cup powdered sugar (sifted) for peanut butter filling

1/2 teaspoon vanilla extract for peanut butter filling

1/2 tablespoon unsalted butter (melted) for peanut butter filling

3 tablespoons chopped peanuts (optional) for peanut butter filling to add crunch

1/4 cup unsalted butter (room temperature) for peanut butter buttercream

1/4 cup smooth peanut butter for peanut butter buttercream

1 1/2 cups powdered sugar for peanut butter buttercream

1 teaspoon vanilla extract for peanut butter buttercream

1/2 cup chopped chocolate for decoration

Peanut butter cups for decoration

Chopped peanuts for decoration

120g almond flour (forms the base, providing traditional macaron texture)

150g powdered sugar (adds sweetness and aids in smooth batter consistency)

4 large egg whites (essential for creating the meringue structure)

100g granulated sugar (stabilizes the meringue and adds sweetness)

100g Reeses peanut butter cups (chopped, imparts the signature flavor)

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Instructions

1-Prepare one batch of chocolate macaron shells by sifting almond flour and powdered sugar, then whipping egg whites with granulated sugar to form stiff peaks.

2-For milk chocolate ganache, heat 1/2 cup heavy cream until nearly boiling, pour it over 255 grams chopped milk chocolate, and stir until melted and smooth. Chill it until thickened, stirring every few minutes.

3-To make peanut butter filling, mix 1/4 cup peanut butter, 1/2 tablespoon melted unsalted butter, 1/3 cup sifted powdered sugar, and 1/2 teaspoon vanilla extract. If using smooth peanut butter, add 3 tablespoons chopped peanuts for texture, and adjust with milk or water if too thick.

4-For peanut butter buttercream, beat 1/4 cup room temperature unsalted butter and 1/4 cup smooth peanut butter until fluffy, then gradually add 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract until creamy.

5-To assemble ganache macarons, pipe a ring of ganache on the macaron shell edges, spoon peanut butter filling into the center, and top with another shell.

6-For buttercream macarons, pipe buttercream onto the bottom shell, dip half in melted chocolate, and top with a piece of peanut butter cup and chopped peanuts while the chocolate is wet.

7-Decorate with drizzled melted chocolate and chopped peanuts as desired, then refrigerate for at least 24 hours to let flavors mature.

Last Step:

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Notes

🥜 Use crunchy peanut butter or add chopped peanuts to smooth peanut butter to recreate the texture of peanut butter cups.
🧁 Always sift powdered sugar to avoid lumps in fillings.
🥛 If filling is too thick, thin with small amounts of milk or water for desired consistency.

Author: Brandi Oshea
Prep Time: 2 hours
Cook Time: 40 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking and assembling
Cuisine: French
Diet: Vegetarian

Nutrition

Serving Size: 1 macaron
Calories: 76
Sugar: 10 grams
Sodium: 25 milligrams
Fat: 4 grams
Saturated Fat: 1.5 grams
Unsaturated Fat: 2 grams
Trans Fat: 0 grams
Carbohydrates: 8 grams
Fiber: 1 gram
Protein: 2 grams
Cholesterol: 10 milligrams