Description
Turn your favorite childhood sandwich into a stunning French dessert. These Peanut Butter and Jelly Macarons are crisp, creamy, fruity, and impossible to resist.
Ingredients
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1 cup almond flour
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1 ¾ cups powdered sugar
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3 large egg whites
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¼ cup granulated sugar
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¼ tsp cream of tartar
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½ tsp vanilla extract
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Gel food coloring optional
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½ cup creamy peanut butter
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¼ cup unsalted butter softened
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1 cup powdered sugar
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1–2 tbsp heavy cream
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½ tsp vanilla extract
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⅓ cup strawberry or raspberry jam
Instructions
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Sift almond flour and powdered sugar together in a bowl.
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Beat egg whites until foamy, add cream of tartar, then gradually add sugar and whip to stiff peaks.
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Fold dry ingredients into meringue until batter flows like lava.
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Pipe 1.5-inch circles onto lined baking sheets and tap trays to remove air bubbles.
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Rest shells 30 to 60 minutes until dry to the touch.
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Bake at 300°F for 14 to 16 minutes and cool completely.
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Beat peanut butter, butter, powdered sugar, vanilla, and cream until smooth.
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Pipe peanut butter filling onto half the shells, add a small dollop of jam in the center, and sandwich with remaining shells.
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Refrigerate 24 hours before serving for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cooking
- Cuisine: American