Peanut butter and apple jelly macarons are a delicious treat to end your teatime on a sweet note.
Yield: 26 sandwich cookies • Preparation: 5 hours • Bake: 23 to 25 minutes
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- 3 large egg whites
- 1¼ cups toasted blanched peanut halves
- 1½ cups confectioners’ sugar
- 2 tablespoons sugar
- ⅓ cup creamy peanut butter
- ⅓ cup apple jelly
- Place egg whites in a medium bowl, and let stand, uncovered, at room temperature for exactly 3 hours. (Aging the egg whites in this manner is essential to creating the perfect French macarons.)
- Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 1½-inch circles 2 inches apart on parchment paper. Turn parchment paper over. Set aside.
- In the work bowl of a food processor, combine peanuts, 1 tablespoon confectioners’ sugar, pulsing until very finely ground. (Don’t overprocess, or you will create a nut butter. Nut particles should stay separate and dry but not clump together.) Add remaining confectioners’ sugar, and process just until combined. Set aside.
- Beat egg whites at medium-high speed with a mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form, 3 to 5 minutes. (Egg whites will be thick, creamy, and shiny.) Add peanut mixture to egg whites, folding gently by hand until well combined. (Mixture should drop from spatula in thick ribbons.) Let batter stand for 15 minutes.
- Transfer batter to a pastry bag fitted with a medium round tip (Wilton #12). Pipe batter onto drawn circles on prepared baking sheets. Slam baking sheets vigorously on countertop 5 to 7 times to release air bubbles. Let stand at room temperature for 45 to 60 minutes before baking to help develop the macaron’s signature crisp exterior when baked. (Macarons should feel dry to the touch and should not stick to finger.)
- Preheat oven to 275°.
- Bake until cookies are firm to the touch, 23 to 25 minutes. Let cool completely on pans.
- Place cookies in groups of 4 or 5, wrap in plastic wrap, and place in an airtight container. (This will keep cookies from getting crushed or broken.) Store in refrigerator until ready to fill and serve, up to 2 days.
- Place peanut butter in a piping bag fitted with a medium round tip (Wilton #12), and pipe a ring of peanut butter around the edge of bottom side of one cookie. Place apple jelly in a piping bag with the tip cut off. Fill inside of peanut butter ring with jelly. Top with another cookie to create a sandwich cookie. Repeat with remaining cookies, peanut butter, and jelly.
- Serve immediately, or refrigerate in an airtight container for up to 3 days.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, September/October 2015