Peanut Butter and Jelly Macarons

April 10, 2026

These mini French macarons capture that unmistakable peanut butter and jelly combo in dainty, elegant bites. The shells are crisp at first, then yield to a tender, chewy interior; sandwiched between them is a creamy, pipeable peanut butter center with a bright spoonful of grape jelly for the nostalgic pop.

They take a little patience, mostly in gentle folding and letting the shells form a skin, but the payoff is worth it: tidy purple-and-brown macarons that look polished on a dessert plate and deliver a clear contrast of nutty richness and fruity sweetness.

Why You’ll Love This Recipe

Classic flavor contrast: smooth, slightly salty peanut butter filling against the bright, slightly tart grape jelly.
Delicate texture play: crisp, shiny shells give way to a chewy interior and a creamy filling.
Make-ahead assembly: the flavors mellow and meld after a day in the fridge, so you can bake in advance.
Visual charm: two-tone shells (purple for jelly, brown for peanut butter) make these an eye-catching treat.
Compact portions: easy to serve at brunch, parties, or pack in a lunchbox without guilt.

The Story Behind This Recipe

I wanted to translate that familiar sandwich into something light and refined — the goal was to keep the straightforward flavors intact while giving them the elegant texture contrast that only macarons can provide.

What It Tastes Like

These macarons read as moderately sweet: the peanut butter filling is rich and slightly salty, tempered by sifted powdered sugar so it pipes cleanly, while the grape jelly adds a glossy, fruity lift. The shells smell faintly of toasted almond, are crisp on the first bite, then chew just enough to cushion the jam and filling. The result is compact, well-balanced, and unmistakably PB&J, but in miniature.

Ingredients You’ll Need

Sifting the powdered sugar and almond flour together is the single most important step for smooth, glossy shells; almond flour brings the nutty backbone and powdered sugar gives the shells their satin finish. Use room-temperature egg whites so the meringue whips up more quickly and evenly. For the filling, creamy peanut butter provides body while powdered sugar firms it into a pipeable texture — add milk sparingly until it holds its shape but still feels silky.

1 1/4 cups Confectioners Powdered Sugar: This finely ground sugar gives the macaron shells their characteristic smooth texture.
4 ounces fine almond flour: Almond flour adds a delicate nutty flavor and keeps the macarons gluten-free while providing the structure needed to form the shells.
3 egg whites, room temperature: Egg whites are crucial for achieving the airy, meringue-like consistency that makes macarons so light.
Pinch of salt: Enhances the flavor and helps stabilize the egg whites.
1/4 cup granulated sugar: Helps whip the egg whites into stiff peaks and adds a touch of sweetness to the shells.
3-4 drops light purple gel food coloring: Adds that vibrant, playful hue reminiscent of grape jelly.
Same ingredients as above, except replacing the purple food coloring with brown to represent peanut butter.
1 cup smooth peanut butter: Creamy peanut butter acts as the star of the filling, offering a rich, nutty base that complements the grape jelly perfectly.
1/2 cup Confectioners Powdered Sugar: Sweetens the peanut butter and gives it a thick, pipeable consistency.
1-2 teaspoons milk: Used to smooth out the peanut butter filling, making it easier to spread.
1/4 cup grape jelly: The classic partner to peanut butter, bringing that fruity, nostalgic flavor to the filling.

How to Make Peanut Butter and Jelly Macarons

Prep the dry ingredients: sift the 1 1/4 cups confectioners powdered sugar and 4 ounces fine almond flour together into a bowl. A few big clumps will remain; press them through the sieve with the back of a spoon so the mixture is uniformly fine. This is what gives the shells their smooth tops.
Whip the meringue: in a clean, dry bowl, whip the 3 room-temperature egg whites with a pinch of salt until foamy. Gradually add the 1/4 cup granulated sugar and continue whipping to stiff, glossy peaks. You want the peaks to stand up straight without collapsing; the meringue should feel satiny and dense, not dry.
Macaronage (folding): fold about a third of the sifted dry mix into the meringue to loosen it, then fold in the rest. You’re aiming for a batter that spreads slowly in a thick ribbon and smooths itself out in about 10–15 seconds when you lift the spatula — it should be glossy but still hold some body. Stop folding once the batter flows; overmixing makes thin, flat shells and undermixing leaves lumpy tops.
Color and portion: divide the batter if you want two colors. Add 3–4 drops light purple gel food coloring to one portion for the grape-jelly shells; for the peanut-butter-colored shells, use the same batter but swap in brown gel food coloring as noted in the ingredients. Transfer each batter to a pastry bag fitted with a round tip.
Pipe and rest: pipe small rounds (about 1 to 1 1/2 inches) onto a baking sheet lined with parchment or a silicone mat, keeping them evenly spaced. Tap the sheet once on the counter to pop any big air bubbles; use a toothpick to nudge out stubborn ones. Let the shells rest at room temperature until a thin, dry skin forms on the surface — they should no longer feel sticky to the touch. This can take anywhere from 20–40 minutes depending on humidity; the skin helps the shells rise cleanly and form feet.
Bake until set: bake the shells until they’ve risen and developed small “feet” and their tops are matte rather than shiny. They should release cleanly from the parchment when cooled. (Oven temperatures and times vary by appliance; look for feet and a set top as your primary done indicators.)
Cool completely: allow shells to cool on the sheet for a few minutes, then transfer to a rack. Cooling fully before filling prevents the filling from melting.
Make the peanut butter filling: in a bowl, beat 1 cup smooth peanut butter with 1/2 cup confectioners powdered sugar until thick and cohesive. Add 1–2 teaspoons milk, a little at a time, to reach a pipeable but stable consistency — the filling should hold a peak and not slump.
Assemble: pipe a small dollop of peanut butter filling onto the flat side of one shell, then add about 1/4 teaspoon of grape jelly on top of the filling (use less if your jelly is very runny). Top with a matching shell and press gently until the filling reaches the edge.
Mature and serve: for best texture, refrigerate assembled macarons in a single layer (or separated with parchment) for at least 24 hours to let the flavors meld; bring to room temperature for 20–30 minutes before serving to soften the filling.

Tips for Best Results

Sift twice if your almond flour is slightly coarse; any grit will show as bumpy tops on the shells.
Room-temperature egg whites whip up faster and give a more stable meringue — about 20–30 minutes on the counter if refrigerated.
Watch the batter flow rather than the number of folds; when it flows in a ribbon and smooths in 10–15 seconds, it’s usually ready.
Rest time depends on humidity — on humid days, allow a longer skin-formation period; a properly skinned shell won’t stick at all to your finger.
Use creamy peanut butter for the smoothest, most pipeable filling; if using natural peanut butter, stir and drain excess oil first to avoid a runny filling.
If you like a denser, richer filling, try piping a thin layer of peanut butter mixture and chilling for 10 minutes before adding the jelly so the jam doesn’t seep.

Variations and Substitutions

Swap grape jelly for raspberry or strawberry preserves for a different fruity note; thicker preserves (or a quick reduction) reduce seeping.
Use crunchy peanut butter for added texture, but expect slightly chunkier filling and a less smooth pipe.
The brown shell color is cosmetic only; you can keep both shell colors purple if you prefer a uniform look. For a chocolate twist, consider folding a tablespoon of sifted cocoa into the dry mix (note: this changes texture slightly).

How to Serve It

Serve these macarons slightly chilled or at cool room temperature on a small dessert plate. They pair naturally with a glass of cold milk or a robust cup of coffee — the nutty filling cuts through the coffee’s acidity while the jelly brightens each bite.

How to Store It

Refrigerator: store assembled macarons in an airtight container for up to 3 days; parchment between layers prevents sticking. Chilling improves texture and melding of flavors.
Freezer: freeze assembled macarons flat in a sealed container for up to 1 month; thaw in the fridge overnight and bring to room temperature before serving.
Make-ahead: shells can be baked and kept in an airtight container for 2–3 days before filling; fill the day you plan to serve for the freshest texture.

Final Thoughts

These macarons are a small, grown-up tribute to a childhood favorite: crisp-edged shells, silky peanut butter filling, and a bright kiss of grape jelly. The method asks for patience more than skill, and the visual payoff — neat purple and brown sandwiches — is delightful.

Conclusion

For another take on the same flavor pairing in cookie form, see Peanut Butter and Jelly Macarons – Pies and Tacos. If you want a different macaron inspiration, this Peanut Butter and Jelly Macarons | Kitchen 335 write-up has useful variations. For a home-cook perspective and serving ideas, check Peanut Butter and Jelly Macarons – Homebody Eats.

Additional resources and related recipes:

For a butter-cookie take on the pairing, see my guide to peanut butter and jelly cookies.
If you enjoy macaron experiments, I adapted a spiced cookie butter version here: Biscoff cookie-butter macarons.
For chocolate–peanut butter riffs that work well with macarons, try this chocolate–peanut butter recipe: chocolate peanut butter.
For gooey-centered cookie ideas that inspire fillings, take a look at these lava cookie variations: chocolate peanut butter lava cookies (version 1) and chocolate peanut butter lava cookies (version 2).