Peanut Butter and Jelly Macarons
Sweet and nutty, nostalgic french cookies, made right in your own kitchen.
Equipment
- Food Processor
- Stand Mixer
Ingredients
- ¼ cup peanut butter powder
- ¼ cup almond flour
- 1 cup powdered sugar
- 2 egg whites
- 2 tbsp granulated sugar
- ¼ tsp vanilla extract
- ⅓ cup classic grape jelly
Instructions
- In a food processor, blend the peanut butter powder, the almond flour, and the powdered sugar. Pulse to combine. Sift the flour mixture through a kitchen sieve to remove any clumps.
- Next, whip the egg whites in a mixer with the whisk attachment on high speed until foamy. Gradually add the granulated sugar and the vanilla extract, continuing to whip until until stiff peaks form.
- Fold in half of the flour mixture, gently, with a spatula. Once the first half is mostly incorporated, fold in the remaining flour mixture.
- Transfer the batter to a pastry bag with a round-tip if you have one, or add the batter to a plastic food bag and snip off the corner, creating an about ¼-inch hole.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Holding the bag of batter directly above the baking sheet, pipe circles of batter onto the paper, about 1 ½ inches wide and 1 ½ inches apart.
- When all the cookies have been piped (about 30), lift the baking sheets about 3 inches off the counter and drop them. Repeat this twice more to settle any air pockets out of the cookies.
- Allow the cookies sit at room temperature to dry slightly, about 15 minutes or until the surface doesn't stick to your finger when lightly touched.
- When the cookies have dried slightly, bake them 14 minutes, until just crisped. Allow the cookies to cool before removing from the parchment paper.
- To finish the macarons, spread 1 ½ teaspoons jam on one cookie, sandwiching with another cookie, flat sides in. Repeat until all cookies have been used.
- Serve, with cold milk if desired.