Making Macarons

• Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
• Sift almond flour, cocoa powder, and powdered sugar together.
• Whip egg whites until foamy, then gradually add granulated sugar until stiff peaks form.
• Gently fold dry ingredients into the whipped egg whites.
• Pipe small rounds onto prepared baking sheets, leaving space in between.
• Let the piped macarons rest at room temperature for about 30 minutes.
• Bake for 15-20 minutes until shells feel firm, then cool on sheets.
• Beat together peanut butter and softened butter until smooth, then gradually add powdered sugar.
• Pair up cooled macaron shells and sandwich them with peanut butter filling.