Peanut Butter & Jelly Macarons are a delightful twist on the classic French pastry, combining the rich, nutty flavor of peanut butter with the sweet tang of jelly, all nestled between delicate, crisp macaron shells. These macarons bring together the nostalgic flavors of a childhood favorite with the elegance and finesse of a French dessert, making them perfect for any occasion. Whether you’re serving them for a special event, a family gathering, or just as a treat for yourself, these macarons are sure to impress both in flavor and presentation.
The airy, melt-in-your-mouth texture of the macaron shell pairs beautifully with the smooth, creamy peanut butter filling and the sweet, fruity jelly. The contrast between the savory peanut butter and the sugary jelly creates a unique and irresistible balance. This fusion of two beloved flavors takes the traditional macaron to the next level, offering a fun yet sophisticated take on a familiar taste.
Why You’ll Love This Recipe
1. Unique Flavor Combination
The peanut butter and jelly flavor is a fun and nostalgic twist on the classic macaron, combining two beloved childhood flavors in a refined dessert.
2. Impressive Appearance
These macarons are visually stunning with their smooth, vibrant shells, making them an elegant treat for any occasion.
3. Decadent Filling
The smooth, creamy peanut butter filling paired with the sweet jelly creates a rich, indulgent flavor that is hard to resist.
4. Perfect for All Ages
These macarons appeal to both adults and kids, offering a sophisticated twist on a classic snack that everyone can enjoy.
5. Customizable
You can experiment with different flavors of jelly, such as strawberry, grape, or raspberry, to create your own unique version of the peanut butter and jelly macaron.
Ingredients
- Almond flour
- Powdered sugar
- Egg whites
- Granulated sugar
- Peanut butter (smooth or chunky)
- Butter (unsalted)
- Powdered sugar (for the filling)
- Jelly (your choice of flavor, such as grape or strawberry)
- Salt (optional)
Variations
- Different Nut Butters: Swap peanut butter for almond butter, cashew butter, or sunflower seed butter for a different flavor profile.
- Jelly Variations: You can choose from a variety of fruit jellies or jams, such as strawberry, raspberry, blueberry, or even apricot, depending on your preferences.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the top of the macaron shells for an extra indulgent touch.
How to Make the Recipe
Step 1: Prepare the Macaron Shells
Start by sifting the almond flour and powdered sugar together into a bowl to remove any lumps and ensure a smooth texture. In a clean mixing bowl, whip the egg whites until they form stiff peaks. Gradually add the granulated sugar while continuing to beat the egg whites until glossy and firm.
Step 2: Combine Dry Ingredients with Meringue
Gently fold the sifted almond flour and powdered sugar mixture into the egg whites using a spatula. Be careful not to deflate the meringue. The batter should flow slowly off the spatula in ribbons.
Step 3: Pipe the Macarons
Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small, uniform circles onto a baking sheet lined with parchment paper, leaving some space between each circle. Tap the baking sheet on the counter to release any air bubbles.
Step 4: Let the Macarons Rest
Allow the macarons to rest at room temperature for 30 minutes to an hour, or until they form a skin on top. This helps create the signature “feet” of the macaron.
Step 5: Bake the Macarons
Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes, or until they have risen and formed a firm shell. Let them cool completely on the baking sheet before removing them.
Step 6: Make the Peanut Butter Filling
In a mixing bowl, beat the peanut butter and butter together until smooth and creamy. Gradually add powdered sugar and a pinch of salt, if desired, until the mixture reaches a fluffy consistency.
Step 7: Assemble the Macarons
Once the macaron shells are completely cool, spread a thin layer of peanut butter filling onto the flat side of one macaron shell. Add a small dollop of your favorite jelly on top of the peanut butter filling, and then sandwich the two shells together.
Step 8: Chill and Serve
Place the assembled macarons in an airtight container and refrigerate them for a few hours to allow the flavors to meld together. This step also helps the macarons soften to the perfect texture. Serve chilled or at room temperature.
Tips for Making the Recipe
- Measure Accurately: Macarons are very sensitive to measurements, so be sure to measure your ingredients precisely.
- Sift the Dry Ingredients: Sifting the almond flour and powdered sugar ensures a smooth batter and helps prevent lumps in your macaron shells.
- Don’t Overmix the Batter: When folding the dry ingredients into the meringue, be gentle and stop folding as soon as the batter flows slowly from the spatula. Overmixing can lead to flat, cracked macarons.
- Use Room Temperature Egg Whites: Room temperature egg whites whip up better and create a more stable meringue, leading to a perfect macaron shell.
- Rest the Macarons: Allow the piped macarons to rest until they form a skin before baking. This helps them rise properly and form feet during baking.
How to Serve
Peanut Butter & Jelly Macarons are a perfect treat for any gathering, whether it’s a casual afternoon with friends or a more formal occasion like a wedding or baby shower. Serve them on a beautiful platter with a variety of other macarons, or enjoy them as a standalone dessert with a hot cup of coffee or tea. These macarons also make a delightful gift, wrapped in a decorative box or tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Store any leftover macarons in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator, where they will stay fresh for up to a week.
Freezing
Macarons freeze very well! To freeze, place the macarons in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a zip-top freezer bag and store them for up to 1 month. To thaw, let them come to room temperature before serving.
Reheating
Macarons do not need to be reheated, as they are best served at room temperature. Simply remove them from the fridge and allow them to come to temperature before enjoying.
FAQs
1. Can I use crunchy peanut butter for the filling?
Yes, you can use crunchy peanut butter if you prefer a bit of texture in the filling.
2. Can I use another nut butter besides peanut butter?
Yes, almond butter, cashew butter, or even sunflower seed butter can be used as alternatives for the filling.
3. What kind of jelly should I use for these macarons?
You can use any type of fruit jelly or jam that you prefer, such as strawberry, grape, or raspberry.
4. How can I make my macaron shells more colorful?
You can add food coloring to the macaron batter to give your shells a vibrant color. Gel food coloring works best as it won’t affect the texture of the batter.
5. Can I make the macaron shells ahead of time?
Yes, you can make the macaron shells ahead of time. Once they are baked and cooled, store them in an airtight container for up to 3 days before filling and assembling.
6. How do I prevent my macarons from cracking?
To prevent cracking, make sure the macarons are rested long enough to form a skin before baking, and ensure your oven is preheated to the correct temperature.
7. What should the consistency of the macaron batter be?
The batter should flow slowly from the spatula in ribbons and form a thick, smooth consistency. If it’s too runny or too thick, the macarons may not form properly.
8. Can I use store-bought macaron shells?
While it’s possible to use store-bought shells, homemade shells are generally fresher and allow you to control the texture and flavor more easily.
9. Why are my macarons flat?
Flat macarons are usually the result of overmixing the batter, not resting the piped shells long enough, or incorrect oven temperature. Be sure to follow the instructions carefully.
10. Can I make the macaron filling ahead of time?
Yes, you can make the peanut butter filling ahead of time and store it in the fridge until ready to use.
Conclusion
Peanut Butter & Jelly Macarons are a playful and delicious twist on a French classic. Combining the nutty richness of peanut butter with the sweetness of jelly, these macarons are a treat that will please both macaron lovers and fans of the classic sandwich. With their light, crisp shells and creamy filling, they offer a perfect balance of flavors and textures. Whether you’re serving them at a party, enjoying them with friends, or gifting them to someone special, these macarons are sure to be a hit!
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Peanut Butter & Jelly Macarons
- Total Time: 3 hours (including resting time, but better after 12 hours of chilling)
- Yield: About 20–24 macarons (depending on size) 1x
- Diet: Vegetarian
Description
These Peanut Butter & Jelly Macarons are a playful twist on the classic French treat, combining two delicious flavors in one bite. The light, crispy shells are filled with creamy peanut butter buttercream and a sweet jelly filling, creating a nostalgic, yet sophisticated dessert.
Ingredients
For the Macaron Shells:
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 1/4 cup granulated sugar
- 3 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract (optional)
- A pinch of salt
- Gel food coloring (optional, for color)
For the Peanut Butter Buttercream:
- 1/2 cup unsalted butter, softened
- 1/4 cup peanut butter (creamy or crunchy)
- 1 1/2 cups powdered sugar
- 1–2 tbsp milk (or more as needed for consistency)
- 1/4 tsp vanilla extract
For the Jelly Filling:
- 1/4 cup fruit jam or jelly (grape, strawberry, or your favorite flavor)
Instructions
Make the Macaron Shells:
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a food processor, pulse the powdered sugar and almond flour together to make them fine and sifted.
- In a clean, dry bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar, and then gradually add the granulated sugar. Continue to beat until stiff peaks form (this takes about 3-5 minutes).
- If using, add a drop or two of gel food coloring to the egg whites and mix until combined.
- Gently fold the almond flour and powdered sugar mixture into the egg whites using a spatula. This process is called macaronage. Be careful not to overmix, but fold until the batter flows off the spatula in a thick ribbon.
- Transfer the batter to a piping bag fitted with a round tip (about 1/2-inch). Pipe small circles (about 1.5 inches wide) onto the prepared baking sheets, spacing them 1 inch apart.
- Tap the baking sheets on the counter to release air bubbles. Let the shells sit at room temperature for 20-30 minutes until they form a skin (you should be able to touch the surface without it sticking).
- Bake the macaron shells in the preheated oven for 15-20 minutes, or until they are firm and can be gently lifted off the parchment paper. Let them cool completely before filling.
Make the Peanut Butter Buttercream:
- In a mixing bowl, beat the softened butter and peanut butter together until smooth and creamy.
- Gradually add the powdered sugar, 1/4 cup at a time, mixing well after each addition. Add 1 tablespoon of milk at a time until you reach the desired consistency (smooth but not too runny). Add vanilla extract and mix until combined.
Assemble the Macarons:
- Turn half of the macaron shells over, flat side up.
- Pipe a generous amount of peanut butter buttercream onto the center of each shell.
- Add a small dollop of your favorite fruit jam or jelly on top of the peanut butter buttercream.
- Sandwich the filled shells together by placing another shell on top, pressing gently to form a sandwich.
- Let the macarons rest in the refrigerator for at least 12 hours to allow the flavors to meld. Bring to room temperature before serving.
Notes
- The key to successful macarons is the macaronage process—don’t overmix or undermix the batter. It should flow off the spatula like a thick ribbon.
- If your macarons have “feet” (the ruffled edge), you’ve done it right! If they don’t, it may be a sign that your meringue wasn’t whipped enough or the batter wasn’t folded properly.
- Macarons are best when allowed to sit for at least a day, as this helps them develop their signature chewy texture.
- Prep Time: 45 minutes (including macaron shell prep)
- Cook Time: 15-20 minutes
- Category: Desserts, French Pastries, Cookies
- Method: Baking
- Cuisine: French, American (Peanut Butter & Jelly inspired)
Keywords: Peanut Butter Macarons, Jelly Macarons, French Macarons, Peanut Butter & Jelly, Macaron Recipe, Dessert, Sweet Sandwich Cookies, French Pastries