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Peanut Butter and Jelly Macarons

peanut butter jelly macarons on a tray with jelly and peanut butter on the side
Difficulty Intermediate
Time
Prep Time: 20 min Cook Time: 16 min Rest Time: 40 min Total Time: 1 hr 16 mins
Servings 20
Description

Delicate macarons pair with creamy peanut butter and jelly for the perfect treat!

Ingredients
    Macaron Shells
  • 110 grams almond flour
  • 200 grams powdered sugar
  • 100 grams egg whites (from whole eggs)
  • 50 grams granulated sugar
  • 1/4 teaspoon cream of tartar
  • 5-10 drops purple food coloring
  • 5-10 drops brown food coloring
    • Filling
  • 3 tablespoons cream cheese (room temperature)
  • 2 tablespoons unsalted butter (room temperature)
  • 4 tablespoons creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2-3 tablespoons whole milk
  • 1/4 cup jelly
    • Optional Macaron Shell Toppings
  • 3 ounces peanut butter chips (melted)
  • 1/4 cup peanuts (finely chopped)
Instructions
    Macaron Shells

  1. Shift almond flour and powdered sugar together 2-3 times removing any large chunks after each sift. Set aside

  2. In a large bowl whisk eggs whites with an electric or stand mixer until foamy, about 30 seconds

  3. Add granulated sugar and cream of tartar and beat until stiff peaks form

  4. Separate the stiff egg weights into two equal portions using a scale to measure
     
  5. Add purple food color to one half of the egg whites and whisk lightly being careful not to deflate meringue 
  6. Add brown food color to remaining half and repeat process

  7. Split sifted almond flour and powdered sugar into two equal parts using a scale. Add one half to each of the egg white mixtures

  8. Fold the egg whites and almond flour mixture together until you can form a figure 8 with a consistent ribbon of batter. If you have never done this before I recommend looking up some YouTube tutorials 

  9. Pipe the batter in circles on a parchment or silicone mat lined baking sheet. 
  10. Drop the pan of piped circles several times onto a flat hard surface. Then set aside for 30 minutes until the tops begin to harden
  11. Bake at 300F for 15-16 minutes
  12. Let cool completely on baking sheet before removing and filling
    13. Peanut Butter Filling
  13. Beat cream cheese, butter and peanut butter in a large bowl with a hand or stand mixer until smooth and creamy
  14. Add vanilla, 2 tablespoons of milk and powdered sugar and mix on low until combined
  15. Once combined, beat on high for an additional 2 minutes. If filling is too thick add additional milk 1 teaspoon at a time
     
  16. Add to piping bag for assembly
    17. Assembly
  17. Melt peanut butter chips in the microwave until smooth. About 30-45 seconds
  18. Add melted peanut butter chips to a piping bag and pipe small stripes over the brown macaron shells
  19. Sprinkle chopped peanuts over the wet peanut butter and set aside to dry
  20. Pipe a ring of the peanut butter filling onto the purple macaron shells
  21. Add a dollop of jelly into the center of the peanut butter filling ring
  22. Top with brown macaron shell and enjoy
Keywords: Macarons, Peanut Butter, PB&J,
Read it online: https://mandymaccbakes.com/recipes/peanut-butter-jelly-macarons/