These Reese's Macarons feature two different filling options: Peanut Butter Buttercream or Milk Chocolate Ganache with a peanut butter filling that tastes exactly like the center of the actual Reese's.
To make the milk ganache I used Callebaut milk chocolate. Heat the heavy cream until it almost comes to a boil. Add the hot heavy cream to the chocolate and stir until the chocolate has melted entirely.
Let the ganache cool down completely and thicken before using. You can place it in the fridge for 5 to 10 minute intervals stirring in between to make sure the ganache isn't going to get too thick.
Peanut Butter filling
To make the peanut butter center, we are going to start with some peanut butter.
You can use crunchy or smooth peanut butter. If using smooth peanut butter you can add a little bit of chopped peanuts, it will help resemble the texture of the Reese’s center.
Add the peanut butter, melted butter, powdered sugar, and vanilla to a bowl and mix until incorporated. Also add the chopped peanuts if not using the crunchy peanut butter.
It’s going to look like a thick cookie dough. It’s important to sift the powdered sugar, which will prevent it from clumping up. If the mixture is too thick, add a bit of milk to thin it out, or even water.
I've melted some chocolate and placed in a piping bag then snipped then end with scissors. Then I drizzled the chocolate over the macaron shells, then I topped each with half of a peanut butter cup, and some chopped peanuts.
Pipe a ring of ganache around the edged of each bottom macarons, and then spoon some of the peanut butter filling in the center. Top with a decorated shell.
Peanut Butter Buttercream
Now to make the peanut butter buttercream, add butter at room temperature and peanut butter to the bowl of a mixer. Beat until the mixture is fluffy and smooth, about 2 minutes.
Add the powdered sugar, mix on low until incorporated then raise the speed and beat on high until creamy. Add the vanilla extract.
Place the filling in the piping bag fitted with the tip of your choice. I am using a small star tip.
Pipe the buttercream on the bottom shell of the macarons.
To decorate these macarons, I dipped them in melted chocolate and while the chocolate was still wet, I topped them with a piece of peanut butter cup and chopped peanuts.