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1
Make the Macaroons: Preheat the oven to 300 degrees F.
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2
Line several sheet pans with parchment paper and set aside.
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3
In a bowl, combine 2 1/2 cups of the sugar, almonds, and cocoa powder.
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4
In another clean dry bowl whip the egg whites with the remaining 1/2 cup sugar until medium peaks form (do not beat to stiff peaks).
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5
Fold egg whites into dry ingredients to a make a meringue.
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6
Fill the pastry bag with the meringue.
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7
(To easily fill the pastry bag, place it (with a clothespin holding it shut at the bottom) in a tall round container such as a coffee can, mayonnaise jar, or vase, folding the edge over the rim of the container.)
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8
Pipe rows of kisses 1-inch in diameter (about the size of a quarter), keeping them 1/2 inch apart, onto the sheet pans.
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9
Bake until very light brown, rotating the pans after 8 minutes, about 17 minutes.
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10
Let the macaroons cool on the pan.
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11
Meanwhile, make the Peanut Butter Buttercream: In a standing mixer fitted with a whisk attachment, cream the butter until light and fluffy.
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12
Add the peanut butter and whip.
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13
Add the confectioners' sugar and vanilla and whip until fluffy.
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14
Transfer the buttercream to a clean pastry bag fitted with a round tip.
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15
Peel 2 macaroons off the parchment, pipe the buttercream on 1 flat side and sandwich the other flat-side down on top.
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16
Repeat with the remaining macaroons.
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17
Keep chilled in an airtight container until ready to serve.
