Peanut Butter and Jelly Macarons

Products Used

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Peanut Butter and Jelly Macarons

Ingredients

Purple Macarons

1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
4 ounces (by weight) fine almond flour
3 egg whites, room temperature
Pinch of salt
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
3-4 drops light purple gel food coloring

Brown Macarons

1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
4 ounces (by weight) fine almond flour
3 egg whites, room temperature
Pinch of salt
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
3-4 drops brown gel food color

Filling

1 cup smooth peanut butter
1/2 cup Imperial Sugar Confectioners Powdered Sugar
1-2 teaspoons milk
1/4 cup grape jelly

Directions

For Purple Macarons, in a large bowl, whisk together powdered sugar and almond flour until no lumps remain.
Combine room temperature egg whites and pinch of salt in bowl of an electric mixer.
Whip egg whites until white and foamy.
Slowly add in 1/4 cup granulated sugar and increase speed to high.
Set timer for 15 minutes and let egg whites whip on high until stiff peaks form.
Whip in 3-4 drops light purple food color.
Using a rubber spatula gently fold almond flour/powdered sugar mixture into whipped egg whites.
Slowly fold and mix until batter is smooth. Batter is ready when it "melts" when drizzled on top of itself like hot lava.
Line a baking sheet with parchment paper or use a macaron baking mat.
Fill a piping bag with batter, snip end.
Pipe 1.5-inch circles onto the baking sheet, leaving 1-inch space between each macaron.
Tap baking sheet onto counter to remove air bubbles.
Let macarons sit at room temperature 1 hour before baking.
For Brown Macarons, repeat steps 1-13 above, replacing the purple food color with brown food coloring.
Preheat oven to 325°F.
Bake for about 15 minutes or until they are matte looking and dry to touch. Test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again.
Remove from oven and allow macarons to cool completely on baking sheet.
Let macarons cool completely before filling.
For filling, add peanut butter to a medium bowl, mix in powdered sugar until combined. Add in milk 1 tablespoon at a time and mix to make smoother.
Pipe peanut butter filling in a ring onto flat surfaces of 1/2 of macarons. Fill centers of each macaron with 1/4 teaspoon of grape jelly.
Sandwich macarons bottoms with macaron tops.
Best if stored in an airtight container in refrigerator.

Imperial Sugar Insight

Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.
Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.
For more macaron tips, read Chef Eddy's Tips for the Perfect French Macaron.

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