PB&J Macaron
I have turned the quintessential kids lunch into a delicate and delicious macaron. That’s right. I made PB&J Macaron for Mother’s Day!
This week, we are celebrating Mother’s Day! There are some delicious dishes we’re serving up this week in celebration of Mother’s Day. I have turned the quintessential kids lunch into a delicate and delicious macaron. That’s right. I made PB&J Macaron for Mother’s Day!
I have tons of ideas for macaron; both sweet and savory. I’ve been experimenting with adding flavored powders to the shells. I did with the Strawberries and Cream,Apple Cheesecake, and the Strawberry and Pink Moscato macaron I’ve made previously. The trick, which I didn’t think of but makes SO MUCH sense, is to remove two times as much powdered sugar as your powdered flavoring. I think I did a one to one previously with varied success. But the trick is a 2 to 1 ratio. Works like a charm!
“Why so many macaron?” you ask? Well, I have to practice. Practice, practice, practice! Practice makes perfect and I want the first batch that I make for my mother to be PERFECT! See?? This was heading towards Mother’s Day. You just had to have a little faith and some patience.
You see, when Mom sent me my birthday gift this year, there were stipulations. The gift was money for the Sur la Table macaron class. As a “thank you” I have to make her macaron. Oh no. Twist my arm don’t make me do it!! *snort*
But I don’t want them to be sub-par macaron! Only the best for Mom!! I want them to be perfect!! I mean, she did give birth to me, raise me, made sure I was taken care of in every way even if that meant she had to go without. That’s what mother’s do, right?? So, it’s only fair that I make this the most perfect batch I’ve ever made!! These were pretty darn close!!
Seriously. Just look at those feet! And the smooth tops – well there’s a few burst air bubbles but still! And they were perfectly chewy the next day when I filled them with the buttercream. I honestly do allow them to mature before filling them. It really does make for a more flavorful meringue top for your cookies. Trust me on this one!! I sometimes fill them and allow them to mature with the filling for a day. It softens the meringue even more. If you haven’t noticed, I like the chewier style of cookies; even chocolate chip and regular peanut butter.
Sorry…I’m bragging. I know. But just think of how proud Mom will be when I make her a batch that’s even more perfect than this one! If it wasn’t for Mom, I probably would still be struggling to achieve even mediocre results with these finicky beasts.
I can honestly say that I owe almost all of my baking abilities to Mom. If she didn’t allow me to help with Christmas cookies, pies, cakes, and brownies, I wouldn’t be able to produce such tributes as these. So, Mom *raises macaron in air* here’s to you!! Thank you for everything you have done for me and *ahem* to me. It has helped shape who I am as a person today. I know I don’t say it enough, but I love you and can’t wait to see you later on in May.
Happy Mother’s Day to all mothers! Make sure you scroll past the recipe and view all the other tributes to Mother’s the #SundaySupper team has put together on this special day.
PB&J Macaron
Just like a PB&J sandwich, these PB&J Macaron are a true comfort food and evoke such fun memories of my childhood.
Ingredients
- 6 ounces powdered sugar
- 2 1/2 ounces PB2 peanut butter powder
- 4 ounces almond meal or almond flour
- 4 ounces egg whites, room temperature
- pinch cream of tartar
- 3 1/2 ounces granulated sugar
- 3 tablespoons butter
- 3 tablespoons grape jelly
- 1 1/2 cups powdered sugar
Instructions
- Pulse the powdered sugar, the almond flour, and the peanut butter powder together in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle.)
- Transfer the batter to a large piping bag fitted with a 1/2? tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes.
- Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 9 minutes. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 4 to 5 minutes intervals until they no longer wiggle.
- Remove from heat and allow to cool completely before filling. For optimum flavor, allow them to set overnight before filling.
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Lori
I'm truly honored, Lori! Thank you for featuring my recipe. I'm displaying my featured badge proudly on my features page. Thanks again!
These look beautiful! Pinned. Thanks again! Lou Lou Girls
Thanks for the invite, Kimberly! And for pinning. 🙂
Honestly, Christie, you totally rock at making macarons. These should be front and center in a bakery case.
Thank you for sharing this week.
Thanks so much for joining Fluster's #CreativeMuster party this week. It was a lot of fun to co-host. Hugs, Holly
Thanks, Holly! I love linking up with party every week.
YUM! these look delicious. The pale colors are beautiful. Looks like the perfect treat 🙂 Pinning to remember
Kristy @ 3 Peppers Recipes – Crafts, Cooking & Color
Thanks, Kristy! I hope you try them.
I'll have 50 of these! Thanks! 🙂
Thanks again for joining the Link Up this week!
I'm looking for those trays so I can ship to mom, but MAN are they pricey for a home cook! 🙁 If I find some, I'll ship 'em to ya! 🙂
I'm so jealous! These are absolutely gorgeous! I've been dying to try to make macrons for years and years – but I hate when things don't turn out. These look delicious.
Found via Lovely Ladies
Madaline, even if they don't look perfect they're still going to taste delicious! Just get in the kitchen and give them a try!
These macarons are making me drool, although I prefer my PB&J with strawberry jelly 🙂 Found you on Plucky's Second Thought link-up!
Ever the essential argument; what type of jelly. For me it HAS to be grape. It just doesn't taste the same with any other type.
Your macarons looks great, they are flat and have pretty feet! I have been doing macaron mondays on my blog because I keep trying to perfect them too! I find that I tend to under-fold them. As we both know, they still taste good though! I have considered taking a class… but then the ones I made last weekend were purrrrr-fect! Keep on practicing!
It's the macaraonnage consistency that kills me! I FINALLY got it on the last batch I made with Mom as witness. Those pecan ones came out PERFECT! Granted I let them rest too long, but they were still fabulous. Stay tuned! I have two others to post about.
I have yet to gather my culinary courage to give macarons a try. PB & J was always my most requested sandwich that mom approved of. These macarons are beautiful!!
Dionne, you really should! Feet or not feet they're DELICIOUS!!! Just feet first like I did and give them a shot. 🙂
Love love love your Macaroons and they look absolutely perfect!!! I'm sure your Mom must be soo proud 🙂
Thank you, Soni! She's visiting later this month. I can't wait to make some for her. Just trying to figure out flavors
What gorgeous macaroons! Love it!
Thank you, Serena! I was so happy with the results of my labor. Everyone should try them at least once.
I am scared to death to try making macaroons. You really have impressed me! They look perfect.
Shaina, you really should try them! It's the maccaronage that's the troublesome spot, but once you see the lava/conditioner consistency, then you recognize it. They're so worth it to make!
These are indeed absolutely perfect in every way. You should be so proud of yourself, Christie!
Thank you, Stacy! I was so excited when they came out pretty! I had such mixed results before. The class was worth it!
SO cool – I've made macs before a few times but never this pretty!
I got fed up with mediocre results, Sarah! I highly recommend the Sur la Table class! Well worth the $$
I bow down to you and your amazing macaroons! I've always been to scared to make this and you've blown me away! Perfect for Mother's Day!!!
Thank you ,Jennifer! I think too many are intimidated. Just dive in and try!
I am hugely impressed!! I have to tackle macarons one day!! Happy Mother's Day!!
No time like the present, Tara! I dove in feet first! They're a challenge, but so fun to keep practicing!
Very original idea with the PB and J. Macroons rock!
I aim for the unique! I have been playing with playing with the PB2 powder and thought this was a perfect accompaniment!
I would brag all day and night if I reached such perfection with my macarons…You've inspired me to google Sur La Table macaron making classes! You have indeed gifted your mother with works of art, Christie =)
OMG It was so worth it!! I learned so much and have easy access to trouble shooting if my macaron don't come out right. It truly was an experience I would HIGHLY recommend!! It was so fun!!
These macarons are so beautiful! I'm sure any mother would appreciate them!
Thank you, Laura! She's trying to figure out what flavor she wants me to make. 🙂
Your macarons are so picture perfect! Wow! I love that they are pb&j!
Thanks, Shannon! I thought it was an interesting flavor.
I admit I am scared to try and make a french macaron. I do adore them 🙂 Happy Mother's Day!
They're not that scary! It's a love/hate relationship, but man are they worth it!! So much satisfaction to see those feet. 🙂
I have never attempted this delicate french macaron. and PB&J oh my. You are right they are perfect in every way.
Thanks, Marlene! I threw caution to wind once and tried them. It's been love/hate every since. But these? LOVE!
Oh my gosh, you macarons look amazing and they are so pretty! I love you recipe! Happy Mother's Day!
Thanks!! Happy Mother's Day to you, too!
Beautiful!!!! and LOVE the PB&J!!!! Pinned!!! happy Mother's Day!
Thanks, Alice! 🙂
Brag away! Your macarons are stupendous!
Thank you, Dorothy! 🙂
I DO think you've perfected your macarons!!! Just gorgeous!!! Happy Mother's Day to your mom!!!
Thank you, Liz. There was a sense of accomplishment in this batch. 🙂