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
Scale
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