Peanut Butter and Jelly Macarons

Introduction

Crispy, delicate shells give way to a creamy, nutty center and a sweet burst of fruity jam in every bite of Peanut Butter and Jelly Macarons. This playful twist on the classic French sandwich cookie transforms a nostalgic childhood flavor into an elegant dessert worthy of any celebration. The contrast between airy almond meringue and rich peanut butter filling makes these macarons unforgettable. Whether you bake for special occasions or weekend treats, you’ll learn how to master texture, flavor balance, and flawless presentation.

Why You’ll Love This Recipe

These Peanut Butter and Jelly Macarons combine sophistication and nostalgia in one irresistible dessert. The crisp outer shell cracks gently under your teeth, revealing a chewy interior that melts into creamy peanut butter and bright, fruity jelly. That sweet-salty contrast creates layers of flavor that feel both comforting and refined.

You don’t need a pastry degree to succeed. With clear techniques and practical guidance, you can achieve smooth tops, defined feet, and balanced filling. Unlike traditional macarons that rely solely on buttercream, this version adds depth with nutty richness and vibrant fruit notes.

They also look stunning on dessert tables. The pastel shells paired with jewel-toned jam centers create bakery-style appeal at home. Serve them at birthdays, showers, or holiday gatherings and watch guests reach for seconds.

If you love French macarons with peanut butter filling or creative macaron flavor combinations, this recipe delivers texture, flavor, and charm in every bite.

Ingredients

For the macaron shells:

1 cup (100 g) almond flour, finely sifted
1 ¾ cups (200 g) powdered sugar
3 large egg whites (90 g), room temperature
¼ cup (50 g) granulated sugar
¼ tsp cream of tartar
½ tsp vanilla extract
Gel food coloring, optional

For the peanut butter filling:

½ cup (120 g) creamy peanut butter
¼ cup (60 g) unsalted butter, softened
1 cup (120 g) powdered sugar
1–2 tbsp (15–30 ml) heavy cream
½ tsp vanilla extract

For the jelly center:

⅓ cup (110 g) strawberry or raspberry jam, smooth and seedless

Use smooth, commercial-style peanut butter for the best texture. Natural varieties can separate and affect consistency.

Pro Tips for Perfect Macarons

Master the macaronage. Fold the almond flour mixture into whipped egg whites gently but confidently. The batter should flow slowly like lava and form a ribbon that settles within 10 seconds. Overmixing creates flat shells, while undermixing leaves peaks.

Age your egg whites for better structure. Separate them 24 hours in advance and store them in the refrigerator. Bring them to room temperature before whipping. This step improves stability and creates smoother tops.

Rest the piped shells before baking. Let them sit at room temperature for 30–60 minutes until the surface feels dry. This resting period helps develop the signature “feet” and prevents cracking.

Bake one tray at a time in the center of the oven. Rotate halfway through for even heat distribution. Small adjustments in oven temperature make a big difference, so use an oven thermometer for accuracy.

Instructions

Step 1: Prepare Dry Ingredients

Sift almond flour and powdered sugar together into a large bowl. Discard any large bits to ensure smooth shells. Fine texture creates polished tops.

Step 2: Whip the Meringue

In a clean mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar. Gradually sprinkle in granulated sugar while mixing. Increase speed and whip until stiff, glossy peaks form. Add vanilla and a small amount of gel food coloring if desired.

Step 3: Fold the Batter

Add half the dry mixture to the meringue. Fold gently using a spatula, scraping around the bowl and cutting through the center. Add the remaining dry ingredients and continue folding until the batter flows slowly and forms a ribbon.

Step 4: Pipe the Shells

Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto parchment-lined baking sheets. Tap the trays firmly on the counter to release air bubbles. Use a toothpick to pop visible bubbles.

Step 5: Rest and Bake

Let shells rest until dry to the touch, about 30–60 minutes. Preheat oven to 300°F (150°C). Bake for 14–16 minutes. The shells should feel set and lift cleanly from parchment. Cool completely before filling.

Step 6: Make the Filling

Beat peanut butter and butter until smooth. Add powdered sugar and mix until creamy. Add vanilla and enough cream to create a pipeable consistency.

Step 7: Assemble

Pipe a ring of peanut butter filling onto half the shells. Spoon a small amount of jam into the center. Top with remaining shells and press gently. Refrigerate for 24 hours to mature for best texture.

Variations

Try raspberry jam for a tart contrast that cuts through the richness. Grape jelly adds a classic sandwich vibe that enhances the nostalgic appeal of Peanut Butter and Jelly Macarons.

For a chocolate twist, add 1 tablespoon (8 g) cocoa powder to the shells. Chocolate peanut butter and jelly macarons deliver deeper flavor and a bakery-style finish.

Make them gluten-free with certified gluten-free almond flour and powdered sugar. Swap peanut butter with almond or sunflower seed butter for nut-free adaptations, creating delightful homemade peanut butter and jelly macarons tailored to dietary needs.

Storage and Serving Suggestions

Store assembled Peanut Butter and Jelly Macarons in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 20–30 minutes before serving to soften the filling and enhance flavor.

Freeze unfilled shells for up to one month in a sealed container. Thaw at room temperature before assembling.

Serve these macarons with afternoon coffee, espresso, or a glass of cold milk. Arrange them on tiered stands for baby showers or birthdays. Pair with fresh berries to highlight the fruity filling and create a balanced dessert spread.

FAQs

Can I use natural peanut butter?
Natural peanut butter often separates and creates oily filling. Use smooth commercial peanut butter for stable texture.

Why did my shells crack?
Cracking usually happens if shells don’t rest long enough or if oven temperature runs too high.

How do I know when macarons are done?
They should not wiggle when touched. The feet look set, and shells lift easily from parchment.

Can I make them ahead?
Yes. In fact, Peanut Butter and Jelly Macarons taste better after 24 hours of refrigeration because flavors meld beautifully.

What jam works best?
Smooth strawberry or raspberry jam provides bright flavor without interfering with texture.

Conclusion

This Peanut Butter and Jelly Macarons is comfort food at its finest — delicate French cookies filled with creamy peanut butter and vibrant jam that transform a childhood favorite into an elegant dessert. It’s the kind of dish that brings nostalgia to sophisticated gatherings while impressing guests with bakery-style beauty and irresistible texture.