Peanut Butter and Jelly Macarons
Fancy French pastry meets America's favorite sandwich in these peanut butter and jelly macarons!
Yield: 24 macarons
  • 1 cup (125 g) almond flour
  • 1 cup (125 g) confectioner's 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
  1. Sift together the almond flour, confectioner's sugar, and ½ cup granulated sugar. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Adapted from Sucre
Nutrition Information
Serving size: 1 macaron
Recipe by Joanne Eats Well With Others at