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.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 15

Resting Time 1

Total Time 1 35

Servings Macarons

Calories 96kcal

Author Ellie Haley

Ingredients

For French Macarons:

1 ⅔ cups (200 grams) powdered sugar
1 cup (110 grams) almond flour
3 large (100 grams) egg whites
¼ 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 Macarons:

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.
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. 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.
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.
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.
Preheat the oven to 280 degrees (F).
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.
Remove from the oven and allow to cool completely. They should peel off of the mat easily.
When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.

For Peanut Butter Buttercream:

In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy.
Add the peanut butter and half of the powdered sugar. Beat until fully combined.
Add the rest of the powdered sugar. Beat on medium speed for 5-6 minutes.
If the buttercream is too thick add the heavy cream or milk, 1 tablespoon at a time until it reaches the desired consistency.

For Macaron 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. Be sure to leave 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.

Notes

The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Bake on a day that isn't humid. Humidity can affect your macarons negatively.
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.

Nutrition