Howdy friends! One more macaron recipe for the books! Today we have these fancy Peanut Butter and Jelly Macarons, which are taking a childhood favorite to a whole new level.
And when I say that, I mean YOUR childhood, if you were an American kid raised on PB&J sandwiches. I was raised in Brazil, I was raised on pao-de-queijo for breakfast. (ps. this is a recipe I wrote for a blog a couple of years ago when I first was introduced to the blogging world!)
Anyway, but now that I have been in the US for 7 and a half years, I can tell you with a lot of confidence, that peanut butter and jelly is one of my favorite combos. And I loved these Peanut Butter and Jelly Macarons so much!
I chose to top my Peanut Butter and Jelly Macarons with a drizzle of melted chocolate, a drizzle of melted peanut butter chips, some powdered raspberry, and some chopped peanuts.
About the powdered raspberry, that’s not only a pretty garnish for these Peanut Butter and Jelly Macarons, but they are also a staple in my kitchen, used to make many desserts, smoothies, etc. Freeze dried Raspberries and Strawberries are a great snack too. My son’s favorite is the freeze dried strawberries. He wants to have it for lunch!
And you can puree the freeze dried strawberries/raspberries to obtain a powder that you can add to frostings, mousse, fillings, cakes, etc. So many possibilities. You can also find them in the form of powder (Raspberry Powder/ Strawberry Powder)
Check out below all the recipes I use raspberry or strawberry freeze dried powder:
- Raspberry Vegan Macarons
- Vegan Strawberry Cheesecake
- Strawberry Lemonade Cupcakes (Fan Favorite!!)
- Raspberry Vegan Cake
So, as I was saying, this time I only used the Raspberry powder as a garnish to top the macarons.
You don’t even have to use raspberry powder in the recipe. The filling consists of a Peanut Butter Buttercream, and a Raspberry Jam center. Below, find a recipe fo the raspberry jam, or just use store-bought if you wish to do so. There are some pretty great jams out there.
The raspberry jam here is the same I use on my delicious Raspberry Macarons.
I love me some delicious raspberry jam. And they tasted amazing with the peanut butter buttercream. What else could you ask for?
If you want to see some more macaron recipes, visit the Macaron Category.
Here are some of my most popular ones:
- Blueberry Macarons with blueberry jam filling
- Cookie Dough Macarons
- Toffee Macarons
- Blackberry Macarons
- Brigadeiro Macarons
- French Vanilla Macarons
- Pomegranate Macarons
- Pecan Macarons
- Dulce de Leche Macarons
Thanks for visiting my blog today. I hope you loved my Peanut Butter and Jelly Macarons. They were a real treat!
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Peanut Butter and Jelly Macarons
- 3 egg whites 100 grams, 3.5 oz
- 1/2 cup white granulated sugar 100 grams, 3.5 oz
- 1 cup almond flour 96 grams, 3.4 oz
- 3/4 cup powdered sugar 90 grams, 3.17 oz
- 1 teaspoon cocoa powder to make shells a bit tan
- 1 cup raspberries fresh or frozen 283 grams, 10 oz
- 1/4 cup maple syrup you can use granulated sugar or other sweetener instead
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Peanut Butter Buttercream
- 2 tablespoons unsalted butter
- 2 tablespoons peanut butter
- 1/2-1 cup powdered sugar sifted
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon milk if necessary
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
- Line two baking sheets with parchment paper or silicone mat.
I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Now you can finally start.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one minute, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed.Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula. Add the food coloring at this point, if using.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have to have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
- If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller then the other, maybe you have to rotate the tray again.
- Bake for around 4 minutes or so. Really keep an eye out, not to overbake. I would say I bake for a total of 18-20 minutes.
- When baked, the macarons will have a deeper color and formed feet.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Mix raspberries, maple syrup (or sweeteneand lemon juice in a small pot. Bring to a boil over medium heat, cook, stirring, for about 5 minutes. Use the spoon to break up the raspberries as you stir.
- Mix cornstarch and cold water in a small bowl.
- Once raspberries have boiled and reduced a bit, add cornstarch and water to the pan.
- Bring back to a boil, stirring constantly, until mixture is thickened.
- Pour through a strainer, and keep on stirring the mixture to strain the jam. Make sure to press it through really well so you can get the most out of it, and just leave the seeds behind. If you like the seeds, just skip the straining. I never skip it.
- Let jam cool. Cover it with plastic wrap and place it in the fridge.
Peanut Butter Buttercream
- Cream butter and peanut butter in the bowl of a mixer. Sift powdered sugar. Add it to the bowl. Mix on low until powdered sugar is incorporated. Raise speed to high, cream for 1 minute. Add vanilla and milk if necessary.
- If frosting has a thick consistency, add a few drops of milk. If the frosting seems too runny, add more powdered sugar.
- Place frosting in a piping bag fitted with a small round tip.
- Pipe some of the Peanut Butter Buttercream around the edges of the bottom shells.
- Fill them with 1/4 teaspoon of raspberry jam. Top with the other shell.
- I decorated the tops of my macarons with melted chocolate, melted peanut butter chips, raspberry powder, and chopped peanuts.
- Let macarons mature in the fridge overnight for best taste and texture!
- Macarons will store for up to 7 days in the fridge.
- I don’t usually recommend freezing macarons with a jam filling unless the jam is very thick, otherwise the macaron might become soggy. Regardless, macarons usually freeze decently for up to 1 or 2 months.