Peanut Butter and Jelly Macarons have a classic french macaron shell drizzled with peanut butter and filled with peanut butter American buttercream and a dollop of jelly. They are a grown-up version of a childhood favorite!

A closeup of a peanut butter and jelly macaron on a plate

Peanut Butter and Jelly is a flavor combination that will forever make me think of childhood. It’s such a staple flavor

Looking down on a plate full of french macarons

Macarons are one of my favorite things to make, but they are definitely tricky. They have a mind of their own and one wrong step in the recipe can totally change the end result. BUT they are also so fun to make, a major win when you get them right, and delicious no matter how they end up looking.

That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron master!

Two peanut butter macarons stacked on top of each other

Ingredients for Peanut Butter and Jelly Macarons:

Ingredients for french macaron shell:

  • Almond Flour. Be sure that you are using almond flour and not almond meal.
  • Powdered Sugar. This will aid in the flavor and structure of the finished macarons.
  • Egg Whites. Having your egg whites at room temperature will make it easier to whip them.
  • Granulated Sugar. Sugar will give structure to the beaten egg whites.

Ingredients for peanut butter and jelly filling:

  • Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Creamy Peanut Butter. Be sure to use creamy peanut butter or the buttercream won’t be smooth.
  • Powdered Sugar. See above note.
  • Heavy Cream or Milk. This will help bring the buttercream together and make it creamy. You can substitute for non-dairy milk.
  • Jelly. I used grape jelly, but you can use whatever flavor you prefer.
All of the ingredients needed for this recipe

Macaron tips

  • If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
  • Don’t over-mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over-mix the macarons will spread too much.
  • Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
  • Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
A plate full of peanut butter and jelly macarons

How to make Peanut Butter and Jelly Macarons:

French Macarons

STEP 1: Line a cookie sheet with a silicone mat. I highly recommend a silicone mat of some kind, but if you don’t have one then you can also use parchment paper.

STEP 2: In a food processor add the powdered sugar and almond flour and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.

The dry ingredients combined in a bowl

STEP 3: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add food coloring, do it now, but add it sparingly or you will make the meringue too liquidy.

The french meringue beat to stiff peaks

STEP 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.

The wet and dry ingredients combined in a bowl

STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.

STEP 6: Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.

The macarons piped onto a baking sheet

STEP 7: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.

STEP 8: Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.

STEP 9: Remove from the oven and allow to cool completely. They should peel off of the mat easily.

STEP 10: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.

Peanut Butter American Buttercream

STEP 1: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.

STEP 2: Add the peanut butter and half of the powdered sugar. Beat until fully combined.

STEP 3: Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.

STEP 4: If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.

The peanut butter american buttercream in a bowl

How to Assemble Peanut Butter and Jelly Macarons:

STEP 1: Transfer the American buttercream frosting to a piping bag fitted with a piping tip.

STEP 2: Pipe a circle of buttercream around the edge of the inside of a macaron shell. Be sure to leave an empty space in the center.

STEP 3: Add a small dollop of jelly to the empty space. Place another french macaron shell on top.

STEP 4: Repeat with remaining macarons.

STEP 5: If desired, melt down a small amount of peanut butter and drizzle over each macaron.

A macaron that has fallen off of a plate

Can I make macarons ahead of time?

For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making french macarons more than a day before I want to serve them I freeze them. They will freeze well for about two weeks. Just pull them out of the freezer about an hour before you are ready to serve them and they will thaw out perfectly.

A peanut butter and jelly macaron will some jelly coming out of the middle

More Macaron Recipes

looking down on a plate full of french macarons

More Macaron Recipes From Kitchen 335

A close up of a peanut butter macaron

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Recipe originally posted July 2020

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5 from 1 vote

Peanut Butter and Jelly Macarons

Peanut Butter and Jelly Macarons have a classic french macaron shell drizzled with peanut butter and filled with peanut butter American buttercream and a dollop of jelly.
Prep Time20 mins
Cook Time15 mins
Resting Time1 hr
Total Time1 hr 35 mins
Course: Dessert
Cuisine: French
Keyword: American Buttercream, Buttercream, French Macaron, jelly, Macarons, Peanut Butter, peanut butter and jelly, peanut butter and jelly macarons
Servings: 30 Macarons
Calories: 96kcal

Ingredients

For French Macarons:

  • 1 2/3 cups (200 grams) powdered sugar
  • 1 cup (110 grams) almond flour
  • 3 large (100 grams) egg whites
  • 1/4 cup (50 grams) granulated sugar

For Filling:

  • 4 tablespoons (56 grams) unsalted butter softened
  • 3 tablespoons (50 grams) creamy peanut butter
  • 1 cup (113 grams) powdered sugar
  • 1 tablespoon heavy cream or milk
  • jelly, any flavor as needed

Instructions

For French Macarons:

  • Line a cookie sheet with a silicone mat (my favorite baking sheet for macarons and favorite silicone mats for macarons). I highly recommend a silicone mat of some kind, but if you don’t have one then you can also use parchment paper.
  • In a food processor add the powdered sugar and almond flour and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
  • In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer for a batch this small. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. If you add the sugar too fast you will deflate the meringue. Beat until stiff peaks form. This is when you pull the beater out and the meringue stands up with a slight curve. It should not fall or jiggle too much if you move the beater. If you want to add food coloring, do it now, but add it sparingly or you will make the meringue too liquidy.
  • Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. A good way to test if the batter is ready is to place a very small amount in your piping bag and pipe it onto your mat. If the batter is stiff and does not spread at all, then it is not ready. If the batter immediately runs out, then you have over folded. The batter should spread slightly and the tops should even out (there shouldn’t be any little tips sticking out), but it should not spread out too much.
  • Transfer the batter to a piping bag fitted with a piping tip (this is my favorite for macarons). Pipe 1-inch disks onto the prepared cookie sheet.
  • Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
  • Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is really humid outside this process will likely take longer.
  • Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.
  • Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total. The macarons should not have any color to them, and they should peel off of the mat easily.
  • Remove from the oven and allow to cool completely.
  • Peel each macaron shell off of the mat and match each shell to another that is the same size.

For Peanut Butter American Buttercream:

  • In the bowl of a stand mixer or in a medium bowl with a hand mixer, beat the butter until very soft and fluffy.
  • Add the peanut butter and half of the powdered sugar. Beat until fully combined.
  • Add the rest of the powdered sugar and the heavy cream and beat for 5-6 minutes or until the buttercream is light and fluffy.
  • If the buttercream is too thick you can add more heavy cream.

For Assembly:

  • Transfer the American buttercream frosting to a piping bag fitted with a piping tip.
  • Pipe a circle of buttercream around the edge of the inside of a macaron shell, leaving an empty space in the center.
  • Add a small dollop of jelly to the empty space. Place another french macaron shell on top. 
  • Repeat with remaining macarons.
  • If desired, melt down a small amount of peanut butter and drizzle over each macaron. 

Nutrition

Serving: 1macaron | Calories: 96kcal | Carbohydrates: 13.6g | Protein: 1.7g | Fat: 4.3g | Saturated Fat: 1.4g | Cholesterol: 5mg | Sodium: 13mg | Potassium: 16mg | Fiber: 0.5g | Sugar: 12.4g | Calcium: 1mg
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