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
Scale
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