Purple and Brown Macarons with Peanut Butter & Jelly Filling
Introduction
There’s something truly magical about the whimsical colors and delightful flavors of macarons, and these purple and brown beauties are no exception! With a nostalgic filling of creamy peanut butter and sweet grape jelly, they blend classic childhood memories with a touch of elegance. Whether you’re planning a special gathering or simply treating yourself, these macarons will surely steal the show! Don’t forget to subscribe to receive more delightful recipes via email!
Why You’ll Love This Recipe
These macarons stand out not only for their vibrant colors but also for their delectable flavor combination. The light, airy texture of the shells perfectly pairs with the rich peanut butter and sweet grape jelly, creating a symphony of taste in every bite. This recipe is also surprisingly approachable! Even if you’re new to baking, you’ll find joy in crafting these lovely treats. Plus, they’re perfect for sharing with family and friends—everyone will be charmed by your baking prowess!
Ingredients
For Purple Macarons:
– 1 1/4 cups confectioners’ powdered sugar
– 4 oz almond flour
– 3 egg whites, room temperature
– Pinch of salt
– 1/4 cup extra-fine granulated sugar
– 3-4 drops light purple gel food coloring
For Brown Macarons:
– 1 1/4 cups confectioners’ powdered sugar
– 4 oz almond flour
– 3 egg whites, room temperature
– Pinch of salt
– 1/4 cup extra-fine granulated sugar
– 3-4 drops brown gel food coloring
For Filling:
– 1 cup smooth peanut butter
– 1/2 cup confectioners’ powdered sugar
– 1-2 teaspoons milk
– 1/4 cup grape jelly
Necessary Tools
– Mixing bowls
– Electric mixer
– Piping bags
– Baking sheets
– Parchment paper or silicone mats
– Sifter
– Spatula
Ingredient Swaps and Additions
Feel free to experiment with different nut butters, like almond or cashew, for a unique twist! You can also swap out grape jelly for raspberry or strawberry for a change-up in flavor. Adding a pinch of salt to the filling can enhance the flavors even further!
Step-by-Step Instructions
1. Making the Purple Macarons: In a large bowl, sift together the confectioners’ powdered sugar and almond flour until smooth. In an electric mixer, beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar, then whip until stiff peaks form (about 15 minutes). Mix in the light purple gel food coloring. Gently fold in the dry ingredients with a spatula until it resembles “hot lava.”
2. Piping the Macarons: Line a baking sheet with parchment paper or a silicone mat. Fill a piping bag with the batter and pipe 1.5-inch circles. Tap the tray to release air bubbles and let the macarons sit at room temperature for 1 hour.
3. Making the Brown Macarons: Repeat the same process for the brown macarons, substituting in brown gel food coloring.
4. Baking the Macarons: Preheat your oven to 325°F (160°C). Bake the macarons for about 15 minutes or until they are matte and dry to the touch. Let them cool completely on the sheet.
5. Making the Filling: In a medium bowl, combine peanut butter and powdered sugar until smooth. Add milk, one teaspoon at a time, until it reaches a spreadable consistency.
6. Assembling the Macarons: Pipe a ring of peanut butter filling onto the flat side of half the macarons and add 1/4 teaspoon of grape jelly in the center. Top with the remaining macaron shells.
Serving Suggestions
Serve these delightful macarons as a sweet treat at parties, or have them on hand for a cozy afternoon pick-me-up with a cup of coffee or tea!
Pro Tips for Success
– Ensure your egg whites are at room temperature for the best volume.
– It’s crucial to let the macarons rest before baking—patience is key!
– Use a kitchen scale for precise measurements of your ingredients.
Storing and Reheating
Keep macarons in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature before serving to enjoy them at their best!
FAQ Section
Q: Can I use powdered peanut butter instead?
A: Yes, but be sure to adjust the liquid content in the filling for the right consistency.
Q: Why did my macarons crack?
A: This can happen if the batter is overmixed. Aim for that “hot lava” texture and avoid overworking the batter!
Conclusion
These purple and brown macarons with peanut butter and jelly filling are not only visually stunning but also a treat for the taste buds! With their crunchy exteriors and luscious filling, they’re sure to leave everyone wanting more. We’d love to hear from you—leave your reviews, share your photos, or tag us on Pinterest or Instagram to show off your creations!
Nutritional Information
Approximate nutritional information per macaron:
– Calories: 100
– Total Fat: 6g
– Saturated Fat: 1g
– Cholesterol: 0mg
– Sodium: 50mg
– Total Carbohydrates: 10g
– Dietary Fiber: 1g
– Sugars: 5g
– Protein: 3g
Enjoy baking and indulging in these delicious macarons!
Purple and Brown Macarons
Ingredients
Method
- In a large bowl, sift together the confectioners' powdered sugar and almond flour until smooth.
- In an electric mixer, beat the egg whites with a pinch of salt until foamy.
- Gradually add the granulated sugar, then whip until stiff peaks form (about 15 minutes).
- Mix in the light purple gel food coloring.
- Gently fold in the dry ingredients with a spatula until it resembles 'hot lava.'
- Line a baking sheet with parchment paper or a silicone mat.
- Fill a piping bag with the batter and pipe 1.5-inch circles.
- Tap the tray to release air bubbles and let the macarons sit at room temperature for 1 hour.
- Repeat the same process for the brown macarons, substituting in brown gel food coloring.
- Preheat your oven to 325°F (160°C).
- Bake the macarons for about 15 minutes or until they are matte and dry to the touch.
- Let them cool completely on the sheet.
- In a medium bowl, combine peanut butter and powdered sugar until smooth.
- Add milk, one teaspoon at a time, until it reaches a spreadable consistency.
- Pipe a ring of peanut butter filling onto the flat side of half the macarons.
- Add 1/4 teaspoon of grape jelly in the center.
- Top with the remaining macaron shells.
