Looking for a creative twist on a classic treat? Peanut Butter & Jelly Macarons are the perfect combination of the beloved peanut butter and jelly sandwich and the delicate, French pastry. These macarons feature a crispy, chewy shell with a smooth and creamy peanut butter filling, topped with a vibrant dollop of homemade or store-bought raspberry jam for the perfect balance of sweet and savory. Whether you’re hosting a special event, baking for a party, or simply want to elevate your baking game, these macarons are sure to impress. The combination of flavors is instantly nostalgic, bringing back childhood memories with a sophisticated, refined twist. These cookies are not only a delightful fusion of flavors but also a fun way to experiment with traditional macaron-making techniques.
Why You’ll Love This Recipe
1. Unique Flavor Combination
Peanut butter and jelly is a nostalgic and beloved flavor pairing, and it’s even better when encased in the delicate, melt-in-your-mouth macaron shell.
2. Impressive Yet Fun
Macarons have a reputation for being elegant and sophisticated, but the peanut butter & jelly twist adds a fun, playful element to this classic French treat.
3. Great for Special Occasions
These macarons make a fantastic dessert for birthday parties, afternoon teas, or any event where you want to impress your guests with something a little different.
4. Versatile Filling Options
Feel free to experiment with different flavors of jam, like strawberry, grape, or even mixed berry, to change up the flavor profile.
5. Perfect Texture Balance
The crispy exterior with a chewy center and creamy filling offers a perfect balance of textures in every bite.
Ingredients
- Almond flour
- Powdered sugar
- Egg whites (room temperature)
- Granulated sugar
- Peanut butter
- Heavy cream
- Butter
- Raspberry jam (or your preferred fruit jam)
- Salt
- Gel food coloring (optional)
Variations
- Different Jams: You can swap the raspberry jam for strawberry, grape, or any other fruit preserve of your choice to create a different flavor experience.
- Nut Butter Filling: If you prefer a different nut butter, feel free to use almond butter or cashew butter as a filling for a unique variation.
- Chocolate Drizzle: Drizzle a little melted chocolate over the finished macarons for a decadent touch.
How to Make the Recipe
Step 1: Prepare the Macaron Shells
In a bowl, sift together the almond flour and powdered sugar. This will ensure a smooth, lump-free batter.
Whip the egg whites in a clean mixing bowl until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form. The egg whites should be glossy and hold their shape when the whisk is lifted.
Gently fold the sifted almond flour and powdered sugar mixture into the whipped egg whites using a spatula. Be careful not to deflate the meringue. Once fully combined, the batter should flow like lava and hold a ribbon shape.
(Optional: Add gel food coloring to the batter at this stage if you want to color the macaron shells.)
Step 2: Pipe the Macaron Shells
Line a baking sheet with parchment paper or a silicone mat. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1-1.5 inches in diameter) onto the prepared baking sheet, leaving enough space between each one.
Tap the baking sheet gently on the counter to release any air bubbles and smooth the batter.
Step 3: Let the Shells Rest
Let the macaron shells rest at room temperature for 30-60 minutes. The tops should form a dry skin, and the macarons should not stick to your finger when touched.
Step 4: Bake the Macaron Shells
Preheat the oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The macarons are done when they have risen and have formed a “foot” at the base, and the shells are firm to the touch.
Step 5: Prepare the Peanut Butter Filling
While the macaron shells are cooling, make the peanut butter filling. In a medium bowl, beat together the peanut butter, butter, and heavy cream until smooth and creamy. Gradually add powdered sugar and salt, and mix until fully incorporated.
Step 6: Assemble the Macarons
Once the macaron shells have cooled completely, match them up in pairs of similar sizes. Spread a generous amount of the peanut butter filling onto the flat side of one shell and a small dollop of raspberry jam onto the other shell. Gently sandwich the two halves together, pressing lightly to spread the filling evenly.
Step 7: Serve and Enjoy
Allow the assembled macarons to sit for a few hours to allow the flavors to meld and the filling to soften the shells. Serve the macarons at room temperature and enjoy the perfect bite of peanut butter, jelly, and macaron goodness.
Tips for Making the Recipe
- Sifting is Key: Sift the almond flour and powdered sugar multiple times to prevent lumps and ensure a smooth batter.
- Don’t Skip Resting: Let the macarons rest before baking. This helps form the dry skin that gives the shells their smooth texture and helps them rise evenly.
- Perfect Meringue: When whipping the egg whites, be sure they reach stiff peaks but not dry peaks. Overbeating can cause them to lose their structure.
- Practice Piping: If you’re new to piping macarons, practice making consistent circles before you start piping on the baking sheet. This will help ensure uniform sizes.
- Use Room Temperature Eggs: Egg whites whip better at room temperature, so let them sit out for about 30 minutes before using.
How to Serve
Peanut Butter & Jelly Macarons are perfect for serving as a fun dessert at parties, picnics, or casual get-togethers. They also make an elegant addition to tea time or as a sweet treat to accompany your afternoon coffee. Pair them with a glass of milk for a nostalgic experience or serve them alongside other macarons for a colorful dessert spread.
Make Ahead and Storage
Storing Leftovers
Store your Peanut Butter & Jelly Macarons in an airtight container at room temperature for up to 2-3 days. For longer storage, place them in the fridge for up to a week.
Freezing
If you’d like to make these macarons ahead of time, they freeze very well. Arrange the assembled macarons in a single layer in a freezer-safe container, and freeze for up to 3 months. Allow them to thaw at room temperature for about 30 minutes before serving.
Reheating
Macarons are best enjoyed at room temperature, so avoid reheating them. Simply let them sit out for a while after taking them out of the fridge or freezer.
FAQs
1. Can I use other nut butters instead of peanut butter?
Yes, you can use almond butter, cashew butter, or even hazelnut spread for a different flavor variation.
2. Can I make these macarons without food coloring?
Yes, food coloring is optional. You can make the macarons in their natural almond color or skip the coloring altogether.
3. Can I use store-bought peanut butter?
For best results, use natural peanut butter that doesn’t contain added sugars or preservatives. However, store-bought peanut butter will also work if you prefer a smoother filling.
4. Can I use another type of jam besides raspberry?
Yes, you can use strawberry, grape, or any fruit jam you prefer to make these macarons your own.
5. How do I prevent my macarons from cracking?
Ensure that your macaron batter is properly mixed (not too runny or too thick) and that the shells rest long enough to form a dry skin. Also, make sure your oven temperature is accurate.
6. Why are my macarons too flat?
If your macarons are too flat, the batter may have been over-mixed, or they may not have rested long enough before baking. Make sure the batter flows like lava and rests until a skin forms.
7. Can I use a stand mixer to whip the egg whites?
Yes, you can use a stand mixer, but be careful not to overbeat the egg whites. Keep an eye on the texture to avoid stiff, dry peaks.
8. Can I make these macarons gluten-free?
Yes, macarons are naturally gluten-free, as they are made with almond flour. Just make sure to check that your other ingredients, like jam and peanut butter, are gluten-free.
9. Can I make the macaron shells in advance?
Yes, you can make the macaron shells in advance and store them in an airtight container for up to 2 days before filling and assembling.
10. How do I get my macarons to have “feet”?
Ensure that the batter is mixed correctly and that the macarons are rested long enough before baking. Also, make sure the oven temperature is correct.
Conclusion
Peanut Butter & Jelly Macarons combine the whimsical charm of a childhood favorite with the elegance of French pastry. With a perfect balance of crunchy shell, creamy peanut butter filling, and sweet fruit jam, these macarons are sure to be a crowd-pleaser at any event. Whether you’re an experienced baker or new to macaron-making, this recipe offers an exciting, fun twist on a classic dessert that will leave everyone asking for more. Try them out and elevate your macaron game with this delicious and nostalgic treat!
Print
Peanut Butter & Jelly Macarons
- Total Time: 1 hour 30 minutes (including resting and cooling time)
- Yield: About 20 macarons (40 shells) 1x
- Diet: Vegetarian
Description
These Peanut Butter & Jelly Macarons bring the beloved childhood sandwich into a delicate, bite-sized dessert! With crisp, airy macaron shells filled with creamy peanut butter buttercream and sweet jelly, these macarons are a delightful blend of textures and flavors that everyone will love. Perfect for dessert tables, parties, or as a sweet gift!
Ingredients
For the macaron shells:
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- 1/2 cup granulated sugar
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- A pinch of salt
- Gel food coloring (optional)
For the peanut butter buttercream:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1–2 tablespoons milk (or as needed to adjust consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the jelly filling:
- 1/4 cup fruit jelly or jam (such as strawberry, grape, or raspberry)
Instructions
- Make the macaron shells:
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats.
- Sift together the powdered sugar and almond flour to ensure a smooth texture. Set aside.
- In a clean, dry bowl, whisk the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, and continue whisking until stiff peaks form. If desired, add a few drops of gel food coloring to the egg whites and mix gently.
- Gently fold the sifted almond flour and powdered sugar mixture into the egg whites using a spatula. The batter should be smooth and flow like lava. Be careful not to overmix.
- Transfer the batter to a piping bag fitted with a round tip, and pipe small, round circles (about 1.5 inches in diameter) onto the prepared baking sheets. Tap the baking sheets gently on the counter to remove air bubbles.
- Let the macarons sit at room temperature for 30-60 minutes, or until they form a skin on top and no longer stick to your finger when touched.
- Bake the macarons for 12-15 minutes, or until they easily lift off the parchment paper. Let them cool completely before removing from the sheets.
- Make the peanut butter buttercream:
- In a bowl, beat the softened butter and peanut butter together until smooth and creamy.
- Gradually add powdered sugar, a little at a time, and continue to beat until the mixture is fluffy. Add milk, one tablespoon at a time, until the buttercream reaches a smooth and spreadable consistency.
- Stir in vanilla extract and a pinch of salt.
- Assemble the macarons:
- Pair up similar-sized macaron shells.
- Spread a small amount of peanut butter buttercream on the flat side of one shell. Add a small dollop of your chosen jelly or jam on top of the buttercream.
- Gently sandwich the two halves together, pressing lightly to ensure the filling spreads evenly.
- Repeat with the remaining shells and filling.
- Let the macarons set:
- Refrigerate the assembled macarons for 24 hours to allow the flavors to meld and the texture to soften.
- Before serving, let the macarons come to room temperature for 15-20 minutes for the best texture.
Notes
- Be sure to use room temperature egg whites for best results when making the macaron shells.
- If you’re new to making macarons, consider watching a video tutorial to get familiar with the technique of folding the batter properly.
- You can use any jelly or jam you like for the filling. Classic flavors like strawberry or raspberry work great, but you could also try blueberry, blackberry, or grape for a different twist.
- If you don’t have a piping bag, you can also use a plastic sandwich bag with the tip cut off.
- Macarons are best enjoyed within a few days of making them, but they can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 40 minutes (plus macaron resting time and chilling time)
- Cook Time: 12-15 minutes
- Category: Dessert, French, Baking
- Method: Baking, Mixing
- Cuisine: French, American-inspired (Peanut Butter & Jelly)
Keywords: Peanut butter macarons, jelly macarons, peanut butter and jelly, macaron recipe, French dessert, gourmet cookies, peanut butter desserts