Peanut butter and blueberry jelly are one of my favorite combinations in a sandwich. How can you not love peanut butter and jelly? YUM! You can probably say it's been my default breakfast or second breakfast of mine. It's one of those pregnancy cravings that I have been enjoying these past couple of months. It's a nice throwback to those childhood days. Recently, a bunch of food blogger friends wanted to challenge themselves in a macaron challenge. I knew this was the flavor combination that I wanted to try and duplicate in a macaron form.
I have loved macarons ever since the first taste of them from Bouchon Bakery a couple years ago. It was love at first bite. I haven't baked macarons in awhile, and I thought the macaron challenge might inspire me to bake up something fun and delicious. These macarons were a bit challenging because I haven't worked with peanut flour before and my batter was slightly off than I liked when working only with almond flour. However, the peanut flavor really shined through when mixed with the almond meal, and these macarons were definitely a playful spin on a fancy cookie.
It's peanut butter and jelly macaron time!!
Peanut Butter & Blueberry Jelly Macarons
Adapted from Tartelette
55 grams peanut flour, or roasted peanuts, ground fine
55 grams almond meal, or slivered almonds, ground fine
200 grams confectioners sugar
20 grams freeze dried blueberries, ground fine
2 teaspoons blue food coloring, gel or powder *optional
25 grams granulated sugar
3 large egg whites, room temperature
Line 2 baking sheets with parchment paper or baking silpat mats.
Sift together confectioners sugar, almond flour, peanut flour, ground blueberries in a medium bowl.
In the bowl of the stand mixer with the whisk attachment, whisk the egg whites until they appear foamy, about 1 minute or so. While the mixer is running, add the granulated sugar in a slow stream and continue mixing until egg whites are creamy and frothy. Do not overmix the egg whites.
Add the sifted dry ingredients to the egg whites all at once. Add in the blue food coloring. Using a spatula, fold in the dry ingredients together with the meringue. Fold the batter about 50 strokes or so, until the mixture resembles a thick pancake batter.
Place the mixture into a pastry bag fitted with a plain tip and pipe small rounds onto the prepared baking sheets. Carefully smack the baking sheets on the counter a couple times, to remove any extra bubbles. Let the macarons set for 30 to 60 minutes, until the shells have hardened a bit.
Preheat the oven to 300 degrees.
Bake the macarons for 15 to 17 minutes, depending on the size some may require more or less time. Allow them to cool, then transfer to a cooling rack.
When macarons have cooled, spread a small layer of peanut butter on one macaron shell and blueberry jelly on another and sandwich together. Refrigerate for 24-48 hours. Bring to room temperature before serving.
Yield: 16 to 20 cookies
Review: Not my best batch of macarons but definitely a sweet and playful spin on the classic macaron. I bought my peanut flour at Trader Joe's in the baking section, and if you are unable to find peanut flour - you can make your own by grounding up roasted peanuts. Nutty, sweet and blueberry-delicious!!