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.
Just like a PB&J sandwich, these PB&J Macaron are a true comfort food and evoke such fun memories of my childhood.
- 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
- 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.