Peanut Butter and Jelly Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 1/2 cup Egg whites

• Condiments

  • 1/2 cup Grape jelly
  • 1 cup Peanut butter

• Baking & Spices

  • 1/2 cup (100 g + 1 3/4 tbsp (25 g granulated sugar
  • 1 cup Almond flour
  • 1 cup Confectioners' sugar
  • 1 Food coloring gel, purple

Found on joanne-eatswellwithothers.com

Description

Ingredients

• 1 cup (125 g) almond flour
• 1 cup (125 g) confectioners sugar
• ½ cup (100 g) + 1¾ tbsp (25 g) granulated sugar, divided
• ½ cup (100 g) egg whites
• purple food coloring gel
• 1 cup peanut butter
• ½ cup grape jelly

Directions

• Sift together the almond flour, confectioners sugar, and ½ cup granulated sugar. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and 1¾ tbsp sugar together until stiff peaks form. Mix in the purple food gel, enough so that desired color is reached.
• Fold the dry ingredients into the egg white mixture, about 45 strokes, smearing the batter against the sides to deflate the egg whites, until the batter falls like lava from the spatula and re-incorporates into itself after about 20 seconds.
• Put the batter in a piping bag and pipe into 1½-inch circles on a parchment-lined baking sheet. Rap the pans hard against a counter a few times to dislodge any air bubbles.
• Let sit for 30-60 minutes until a skin forms on the macarons. Meanwhile, heat oven to 300. Bake for 15 minutes. Let cool completely on the pans, and then turn them over.
• Pipe peanut butter around the edges of half of the cool macarons. Fill the center of this circle with grape jelly. Sandwich together with an un-filled macaron.

Nutrition