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Peanut Butter and Jelly Macarons

Delicate macarons inspired by the classic peanut butter and jelly sandwich, featuring crisp shells with a chewy interior and a creamy peanut butter filling paired with grape jelly.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine French
Servings 24 pieces
Calories 120 kcal

Ingredients
  

Macaron Shell Ingredients

  • 1 1/4 cups Confectioners Powdered Sugar Finely ground sugar for smooth texture.
  • 4 ounces fine almond flour Adds nutty flavor and gluten-free structure.
  • 3 pcs egg whites, room temperature Crucial for airy consistency.
  • 1 pinch salt Enhances flavor and stabilizes egg whites.
  • 1/4 cup granulated sugar Helps whip egg whites into stiff peaks.
  • 3-4 drops light purple gel food coloring For the grape jelly colored shells.

Peanut Butter Filling Ingredients

  • 1 cup smooth peanut butter The star of the filling.
  • 1/2 cup Confectioners Powdered Sugar Sweetens and thickens the filling.
  • 1-2 teaspoons milk Used to achieve a pipeable consistency.
  • 1/4 cup grape jelly Classic partner to peanut butter.

Instructions
 

Preparation

  • Sift the confectioners powdered sugar and almond flour together into a bowl.
  • In a clean bowl, whip the egg whites with a pinch of salt until foamy.
  • Gradually add the granulated sugar and whip to stiff, glossy peaks.
  • Fold a third of the sifted dry mix into the meringue to loosen it, then fold in the rest until the batter flows in a thick ribbon.
  • Divide the batter if using two colors. Add food coloring to each portion as desired.
  • Pipe rounds onto a lined baking sheet and tap to remove air bubbles.
  • Let the shells rest until a dry skin forms, about 20-40 minutes.
  • Bake the shells until they develop small feet and tops are matte; cool completely.

Assembly

  • Beat peanut butter and powdered sugar until thick. Add milk until it's pipeable.
  • Pipe peanut butter filling on one shell, top with jelly, and sandwich with another shell.
  • Refrigerate assembled macarons for at least 24 hours for best flavor.

Notes

For best results, use room-temperature egg whites and allow adequate resting time for the macarons. Experiment with different fillings and colors.
Keyword baking, French dessert, macarons, peanut butter and jelly, treats