Wednesday, 3 February 2016

Peanut Butter & Jelly Macarons

Peanut Butter & Jelly (or jam for you lovely English guys and gals!) What a delicious combination. Rich, creamy peanut butter shells, sandwiched together with a fluffy peanut butter-y frosting and a generous dollop of raspberry jam. These macarons are a grown-up version of the old favorite from childhood, and they're probably the best textured macarons I've made yet.

Peanut Butter & Jelly Macarons
Recipe by Charis Mitchell
Makes 15

For the macarons
3/4C aquafaba (water from a can of chickpeas) (180ml)
1/2C sugar (100g)
1C ground almonds* (100g)
1/2C powdered sugar (65g)
1.5Tbsp powdered peanut butter
1Tbsp red sprinkles (optional)

For the peanut butter frosting
2Tbsp smooth peanut butter
3C powdered sugar
1tsp vanilla extract
2Tbsp almond or soy milk

1/3C smooth raspberry jam

First make the macaron shells
Pour the aquafaba into a small saucepan and allow to simmer over a medium heat until it has reduced to 1/3C (80ml). This usually takes around 5 minutes. Remove from the heat and leave to cool for 10 minutes.

Pour the reduced chickpea water into the bowl of an electric stand mixer fitted with a balloon whisk attachment and whisk on medium to high speed until soft peaks form. Add half the sugar and whisk until well combined, then add the remaining sugar and whisk at high speed until the meringue is glossy and thick - it should be the consistency of thick marshmallow fluff. Set aside while you prepare your dry ingredients.

Pulse the ground almonds a few times in a food processor until very finely ground. Add the powdered sugar and powdered peanut butter and process for a few seconds, until well combined.
Sieve the almond-sugar mixture and discard any large pieces. Pour half the dry mixture into the meringue and use a spatula to mix the ingredients together, pressing the dry ingredients down into the meringue until everything is incorporated well. Add the remaining dry mixture and fold into the batter.

Now it's time for a crucial step - the macaronnage. Firmly press the batter against the side of the bowl and then scoop it up and turn over. Repeat this process a further 19 times. After macaronnage the batter should be thick and glossy but should fall slowly off the spatula like a ribbon and then settle/spread slightly in the bowl. If the mixture is too thick you can add up to 1Tbsp of water, but be careful not to add too much or the mixture will be too thin. Spoon the batter into a large piping bag and seal at the top.

Line two large baking trays with grease proof paper and carefully pipe 15 circles onto each, in one smooth motion holding the piping bag directly above the center of each macaron. Drop the baking sheets twice onto a hard surface (this helps to get rid of air bubbles and develops the 'pied') 

Top the macarons with the red sprinkles and leave them to dry at room temperature for 2-3 hours. Once ready to bake, place the first baking tray into a COLD oven, and then immediately set the oven to just under 100 degrees Celcius. Bake the macarons for 20 minutes (some ovens you may have to bake for longer but don't bake for more than 30 minutes) you can check that the macarons are sufficiently baked by gently lifting up a corner of the grease proof paper and lightly peeling it from a macaron shell. If it comes off easily and the macaron doesn't stick then you can turn your oven off!
Turn off your oven and leave the macarons inside with the door shut for 10 minutes, then open the door and leave them to cool inside the oven for a further 10 minutes before removing and allowing to cool completely on the baking tray at room temperature.
Once the oven is COMPLETELY COLD you can repeat the baking process with your second tray of macaron shells. Once the shells are cooled, gently peel them from the baking paper and place them on a tray or rack, ready to fill.

Make the frosting
Cream together the peanut butter and one cup of the powdered sugar. Add the vanilla and a teaspoon of milk and mix until smooth. Add the rest of the powdered sugar and mix well, adding more milk as needed until you have a thick and creamy frosting. Spoon into a piping bag and seal at the top.

Pipe a circle of peanut butter frosting onto each base macaron shell before filling the centers with a good dollop of jam, then sandwich together with the top shells.

Place the macarons in the fridge for 24 hours or overnight before eating (this allows the flavors to develop and gives the desired chew) 
Macarons keep well in an airtight container in the fridge for a week and in the freezer for months.


  1. Yum! I can't wait until I can get back into a kitchen again so that I can try your macaron recipes!

  2. So gorgeous!! Thanks so much for the weight of each ingreddient too!

  3. Would you please tell me why in some of your macron recipes you call for 1 cup of ground almonds and in other recipes 1 and one/fourth cup. I am asking so I will understand your thinking as I watch the dough . Thank-you so much for your time.

    1. The first two or three recipes state 1 and a quarter cups because that was how much I was using originally, however I have since developed my recipe further to only use 1C as i find that it works best. However if you have trouble getting your meringue super stiff I would continue to use the extra quarter of a cup. I hope that helps!