Purple and Brown Macarons with Peanut Butter & Jelly Filling
These delightful macarons feature a purple and brown theme, filled with a creamy peanut butter frosting and a hint of grape jelly for a nostalgic PB&J flavor combo.
Ingredients:
Purple Macarons:
1 1/4 cups confectioners powdered sugar Imperial Sugar
4 oz almond flour by weight
3 egg whites, room temperature
Pinch of salt
1/4 cup extra fine granulated sugar Imperial Sugar
3-4 drops light purple gel food coloring
Brown Macarons:
1 1/4 cups confectioners powdered sugar Imperial Sugar
4 oz almond flour by weight
3 egg whites, room temperature
Pinch of salt
1/4 cup extra fine granulated sugar Imperial Sugar
3-4 drops brown gel food coloring
Filling:
1 cup smooth peanut butter
1/2 cup confectioners powdered sugar Imperial Sugar
1-2 teaspoons milk
1/4 cup grape jelly
Instructions:
Making the Purple Macarons:
Sift Dry Ingredients: In a large bowl, whisk together the confectioners powdered sugar and almond flour until no lumps remain.
Whip Egg Whites: In the bowl of an electric mixer, combine room temperature egg whites with a pinch of salt. Whip until white and foamy.
Add Sugar: Gradually add the 1/4 cup of granulated sugar while whipping on medium speed. Then, increase the speed to high and whip until stiff peaks form about 15 minutes.
Add Color: Whip in 3-4 drops of light purple gel food coloring.
Fold in Dry Ingredients: Using a rubber spatula, gently fold the almond flour/powdered sugar mixture into the egg whites. Mix slowly until the batter is smooth and resembles “”hot lava”” when drizzled over itself.
Pipe the Macarons: Line a baking sheet with parchment paper or a silicone macaron baking mat. Fill a piping bag with the batter, snip the end, and pipe 1.5-inch circles onto the sheet, leaving 1 inch of space between each.
Tap the Tray: Gently tap the baking sheet on the counter to release any air bubbles.
Rest: Let the macarons sit at room temperature for 1 hour before baking to form a skin.
Making the Brown Macarons:
Repeat Steps 1-8: Follow the same steps as the purple macarons, replacing the purple food coloring with brown gel food coloring.
Bake the Macarons:
Preheat Oven: Preheat your oven to 325F 160C.
Bake: Bake the macarons for about 15 minutes, or until they are matte and dry to the touch. Test by gently lifting oneif it tears from the bottom, bake for another 3-5 minutes and test again.
Cool: Allow the macarons to cool completely on the baking sheet before removing.
Make the Filling:
Prepare Peanut Butter Filling: In a medium bowl, mix the peanut butter and confectioners powdered sugar until smooth. Add milk, 1 teaspoon at a time, until it reaches a smooth, spreadable consistency.
Fill Macarons: Pipe a ring of peanut butter filling onto the flat side of half of the macarons. In the center, place 1/4 teaspoon of grape jelly.
Sandwich: Place the remaining macaron shells on top to form a sandwich.
Storage:
Store the macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture.
Enjoy these delicious, colorful macarons with a twist of classic peanut butter and jelly!