PB & J Macarons

I did it!!  I successfully made macarons!  Cross that off my 30 Before 30 list.  They were delicious, to boot.  I think the main difference between this batch and the first batch I attempted was that I used almond flour and room temperature eggs.  If any of you have been searching for a great recipe for macarons, this is it!  You can change-up the filling however you desire, I chose Peanut Butter & Jelly.  Simple.  I like fancy food, in this case macarons, made more accessible with something we’re all familiar with, PB&J.  It just makes elegant food seem way more approachable, don’t you think?

Macarons                 Print Recipe Here

From: dough-puncher

Ingredients

2 egg whites, at room temperature (let sit out on your counter for 1-2 hours)
1/8 teaspoon cream of tartar
1/4 cup superfine sugar (or granulated sugar whizzed in the food processor for 30 seconds)
Food coloring, if desired (powdered is best, but I used the basic coloring drops from the grocery store)
1 cup powdered sugar
3/4 cup almond meal

For PBJ Filling: Creamy Peanut Butter & Grape (Strawberry or your preferred choice) Jelly

Directions

In the bowl of a stand mixer, whisk together egg whites and cream of tater on medium speed, until foamy. Quickly add in the superfine sugar and increase speed to medium-high until stiff and shiny peaks form. Set aside.

Put powdered sugar and almond meal in the bowl of a food processor. Pulse together until combined, about 30 seconds. Sift this mixture into your stiff egg whites. Gently fold until the mixture is smooth & shiny. Do not overmix, you don’t want the mixture to get runny but you also don’t want it to become too stiff.

Prepare a baking pan by lining it with parchment paper or nonstick baking liner. Spoon batter into a pastry bag with a 1/2″ round plain tip (or use a plastic ziptop bag & cut a slit in the tip). Pipe the batter into circles, about 3/4″ wide. Drag the pastry bag to the side to avoid forming peaks. Tap the pan on the counter top to release any trapped air and then let sit at room temp for 30-40 minutes.

Meanwhile, preheat oven to 375 degrees. When the heat comes to temp, reduce to 325 degrees. Bake macarons for 10-12 minutes, rotating halfway through. If you need to do multiple batches, make sure to bring the temp back to 375 degrees for 5 minutes and then decreasing to 325 degrees before baking the next batch.

Remove from oven and cool macarons on the baking sheet for 3-4 minutes. Then remove and cool completely on  wire cooling rack. Fill macarons with desired filling.

PBJ Filling

Pipe a peanut butter ring onto one side of a macaron. Spoon 1/4 teaspoon of jam in the center of the peanut butter and top with another macaron. Enjoy!

Add 2 egg whites (ROOM TEMPERATURE!!) and 1/8 teaspoon cream of tartar into a mixer. Whip until foamy.

If you don’t have superfine sugar, put granulated sugar in a food processor for 30 seconds. Now you have superfine sugar!

Add the superfine sugar all at once to the foamy egg whites.

Beat on medium-high/high until stiff & shiny peaks form.

Add 3/4 cup almond flour & 1 cup of powdered sugar to your food processor.

Sift the almond meal mixture into the egg white mixture.

Carefully fold until the mixture is smooth and shiny.

Pipe little (1/2 inch or so) sized circles onto a lined baking sheet.  Let the piped out rounds sit for 30-40 minutes before baking!

Preheat the oven to 375, once preheated reduce the temperature to 325. Bake macarons for 10-12 minutes, rotating half way through.

I did it!!!!  Btw, I painted my nails while I was waiting the 40 minutes before baking 🙂

Pipe a little Peanut Butter onto one side of the macaron.

Place a dab of jelly in the middle.

Done!

Enjoy!!

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