Peanut Butter and Jelly Macarons

Ingredients

• Smooth peanut butter (1/2 cup)
• Your favorite jelly (1/2 cup)
• Granulated sugar (3/4 cup)
• Egg whites (3 large)
• Powdered sugar (2 cups)
• Almond flour (1 cup)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until the mixture is finely ground. Sift the mixture into a large bowl to remove any lumps.
3. In a separate, clean bowl, beat the egg whites using an electric mixer on medium speed until they become frothy. Gradually add the granulated sugar while continuing to beat the egg whites, increasing the speed to high until stiff peaks form.
4. Gently fold the beaten egg whites into the almond flour mixture. Continue folding until the batter is smooth and shiny, taking care not to deflate the egg whites.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving an inch of space between each macaron.
6. Allow the piped macarons to sit at room temperature for 30 minutes. This helps to form a 'skin' on the surface, which contributes to the classic macaron 'foot' once baked.
7. Bake the macarons in the preheated oven for about 15 minutes. They should be firm to the touch. Let them cool completely on the baking sheets.
8. Once the macarons are cooled, spread a thin layer of peanut butter on the flat side of one macaron shell. On another shell, spread a layer of jelly. Sandwich the two shells together. Repeat this process with the remaining shells.