It’s Peanut Butta Jelly Time! PB&J Macarons!

I am sooooo excited! I think I discovered the exact right temperature and time to bake my macarons in my oven at home! 300 F for 15 minutes! Those came out perfect! I had to bake a few dry and wet batches though to discover this. Anyway I could NOT stop thinking about making a peanut butter and jelly inspired macaron (here’s what I sang nonstop the entire time making these)

so I decided to make them and try my hand at making swirled shells! I was nervous but figured why not try now? The results were not as good as my normal monochrome macarons but they were pretty good nonetheless. I think the feet weren’t as high because it was my first time swirling the batter so they were not piped perfectly like usual, so they were also not completely round. Plus I was experimenting with baking times and temperatures. But I am happy with them! they are still delicious!

I’m really interested in taking classic American flavors and making them ‘gourmet’. For example I didn’t make these simply peanut butter and jelly filled, I make them flavored like that but more…refined? I dunno just kind of elevate the flavors and make them more macaron friendly. Some advice, peanut butter is SUCH a strong flavor. Don’t let it overpower the grape jelly flavor. Be sure to taste and make sure it is a balance of the flavors. I am kind of creating these fillings by altering base recipes and changing up ingredients and amounts. So try everything and alter according to your tastes. I am doing the same 🙂

I am pretty happy with these. For my first batch of PB&J ones they came out pretty tasty! I am having too much fun making these things! My kitchenaid stand mixer is in the mail! I cannot wait to get it! It will make things so much easier! pouring that syrup while holding a hand mixer and mixing meringue is….tricky….and dangerous…and not ideal!

Ingredients:

Peanut Macarons
150 g Almond Flour
110 g Egg Whites (Aged)
150 g Powdered Sugar
150 g Super-Fine Sugar
37.5 g Water

Grape Jelly Filling
45 g Concord Grape Jam
1 Egg Yolk
15 g Super-Fine Sugar
80 g Heavy Or Whipping Cream
¼ packet Gelatin

Peanut Butter Filling
18 g Butter (Softened)
13 g Heavy Or Whipping Cream
100 g Peanut Butter
pinch Salt

The Grape Jelly Filling

1) Start by heating the cream and then adding the sugar and egg yolk. Be sure to temper that egg yolk! You don’t want to have hunks of scrambled egg in with your grape jelly!

2) After they have reached around 50 to 60°C add the grape jam and mix until it is all one homogenous liquid. Then add the gelatin. Don’t add more, add less gelatin if anything. heat to around 80°C and then remove from heat.

3) Stick this into the fridge and let cool. It will thicken a lot! If it isn’t thick enough though reheat the mixture and add more gelatin. If too thin, reheat the mixture and add more grape jam.

The Peanut Butter Filling

1) Stick the 100 grams of PB into a bowl and then add the butter, heavy cream and pinch of salt and mix them all together. And that is pretty much it. You can thicken it by adding more peanut butter or just butter (I recommend butter because the peanut butter has such a strong taste you don’t want it to overpower the grape jelly) and you can thin it by adding more heavy cream.

The Macarons

If you want to swirl the colors then divide the batter into half and color one half purple and one half caramel color. Then when you make the Italian Meringue divide it into half and add each portion to the different colored batters. Finally put the mixtures in separate pastry bags and then into one large pastry bag. DO NOT SEAL THEM YET! Seal them altogether in the large bag and then cut off the tips.

1) Mix the almond flour and powdered sugar together and sift into a large mixing bowl. Divide the egg whites into two 110 gram portions and mix one of these portions into the dry ingredients and mix together with the food coloring until you have a homogenous batter.

2) Pour the water and super-fine sugar together in a sauce pan and stir together. Then add the other 110 gram portion of egg whites to an empty mixing bowl. Cook the sugar-water syrup to 118°C. Once the syrup reaches around 110-115°C start whipping the egg whites on high until they form stiff peaks at which point the syrup should have reached 118°C. Carefully pour in a thin stream of the syrup to the egg whites while continuously beating them on high.

3) Continue to beat the meringue on high until the side of the bowl is no longer hot and the meringue is only mildly warm. Then add it to the mixture.

4) Use a large spatula to fold the meringue and almond/sugar mixture together until the mixture is completely smooth and homogenous. The mixture should shine, flow like “magma” and be able to form a ribbon that stays visible for 30 seconds.

5) Add the mixture to a piping bag and pipe the macarons onto Silipat on an air bake baking sheet in around 1 to 1.5 inch circles. Set the macarons aside to crust for at least 30 minutes but I leave mine for an hour. If the room is humid then leave them to crust even longer. You should be able to touch the macaron and have it not be sticky and already forming a hard shell that doesn’t leave a finger print or indention. Also lightly tap the backing sheets to release and air bubbles or use a toothpick to pop them. Do this early though because if you wait too long the macarons will have already formed enough of a shell that when you pop the bubble, the batter wont smooth out to fill in the bubble.

6) While the macarons are drying preheat the oven to 300°F. Once the macarons are sufficiently dry bake them for around 15 minutes. Around 5-7 minutes into the baking process open the oven door to let the trapped steam escape and rotate the baking pans. The baking time depends on several things. If the macarons are too moist they will need extra time to bake. The bigger they are piped the longer they need to bake, smaller macarons bake faster. After around 14 minutes take the macarons out and let them sit on the baking tray for a few minutes and then slide the paper off the baking tray.

7) Let the macarons cool COMPLETELY before attempting to remove them. Otherwise they will break and then all that work was for nothing! If they seem gooey put them back in the oven and let them bake some more. You would rather have the macarons be overcooked than undercooked.

8) Once the macarons are completely cooled attempt to remove them from the Silipat.

 9) Once the macaron shells are dried and cool and your grape jelly filling and peanut butter filling are ready, you are ready to assemble the macarons! Place the grape filling and peanut butter filling into  separate piping bags and pipe the fillings onto one shell and then twist the another shell on top! I pre divide all of my macaron shells in half that way I can distribute the ganache more evenly because I can more easily visualize exactly how much cream I have and how many shells I have to fill. Then refrigerate them for 24-48 hours and enjoy!

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