Start by setting up your workspace to make peanut butter macarons as smooth as possible. Gather all your ingredients and line baking sheets with parchment paper for easy handling. Preheating the oven to 315 degrees Fahrenheit ensures even baking, so your shells turn out just right.

Begin with whisking the aged egg whites at medium speed until small bubbles appear, then add cream of tartar and beat until soft peaks form. Gradually mix in granulated sugar at medium-low speed, then crank it up to medium-high until you get stiff, glossy peaks that hold their shape.

Next, sift the almond flour, powdered sugar, and cocoa powder into the meringue mixture. Add a small drop of yellow gel food coloring and gently fold everything together with a rubber spatula until the batter flows in thick ribbons. This step is crucial, so take your time to avoid overmixing.

Piping and Resting the Shells: Fill a piping bag with the batter and pipe 1 3/4-inch rounds onto your prepared sheets, spacing them about 1 inch apart. Bang the pans firmly on the counter to release any air bubbles, and use a toothpick to pop any that remain. Let the macarons rest for about 30 minutes until they form a skin and look matte, which helps prevent cracks during baking.

Baking and Cooling: Bake one tray at a time on the middle rack for 17 to 20 minutes, rotating halfway through for even cooking. Once done, cool the macarons fully on the pan before gently removing them. For the frosting, beat the unsalted butter and honey roasted peanut butter until smooth, then add vanilla extract, salt, powdered sugar, and heavy whipping cream, mixing until fully incorporated.

Adjust the frosting’s consistency as needed and place it in a piping bag. To assemble, pair the shells, pipe a ring of frosting on one, fill the center with honey roasted peanut butter, and sandwich with the other shell. For an extra touch, drizzle melted white chocolate and sprinkle chopped peanuts on top before refrigerating overnight to mature the flavors.