Description
Delicate French “Peanut Butter and Jelly Macarons” blend childhood nostalgia with elegant pastry craftsmanship. Crisp almond shells cradle smooth peanut butter filling and sweet berry jam, creating a playful dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup almond flour
- 1/2 cup powdered sugar
- 2 egg whites
- 1/4 cup granulated sugar
Filling Ingredients:
- 1/3 cup creamy peanut butter
- 1/4 cup strawberry or grape jelly
- 2 tbsp unsalted butter
Finishing Ingredients:
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Sift almond flour and powdered sugar together in a clean bowl, ensuring a fine, lump-free mixture.
- Whip egg whites in a separate bowl using an electric mixer until soft peaks form.
- Gradually add granulated sugar to egg whites, continuing to whip until stiff, glossy peaks develop and meringue appears smooth and sturdy.
- Gently fold dry ingredients into meringue using a spatula, creating a smooth macaron batter with a flowing consistency.
- Transfer batter to a piping bag fitted with a round tip and pipe uniform circles onto a parchment-lined baking sheet, maintaining consistent size.
- Tap baking sheet firmly against the counter to release air bubbles and create smooth macaron shells.
- Allow macarons to rest at room temperature for 30-45 minutes until a delicate skin forms on the surface.
- Preheat oven to 300°F and bake macarons for 12-15 minutes, rotating halfway through for even cooking.
- Remove from oven and cool completely on the baking sheet.
- Whip peanut butter, butter, vanilla extract, heavy cream, and salt until light and fluffy for the filling.
- Spread a layer of peanut butter mixture on one macaron shell and a thin layer of jelly on the matching shell.
- Sandwich macaron shells together, creating a delicate peanut butter and jelly filled cookie.
- Refrigerate for 24 hours to allow flavors to meld and texture to soften.
Notes
- Achieve smooth macaron shells by sifting dry ingredients thoroughly and ensuring no lumps remain in the mixture.
- Prevent overbeating egg whites by stopping when stiff, glossy peaks form and meringue looks sturdy and glossy.
- Use room temperature ingredients to create a more stable and consistent macaron batter with better texture.
- Rest macarons at room temperature before baking to develop a protective skin, which helps create signature smooth and crisp macaron shells with perfect feet.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 10 mg