Peanut Butter and Blackberry Jam Macarons
Macarons, no doubt my arch nemesis in the baking world. It’s been a few months since I last tackled a macaron and I wasn’t sure whether I could pull it off or not. Determined to prove myself wrong, I used the same recipe I used a few months ago. To mix things up a bit, I piped it with one of my most favourite flavour combinations, peanut butter and jam.
I love the flavour in this macaron, it’s such a classic combination which most of us have grown up with.
Macaron Recipe
Ingredients
- 110gm almond meal
- 200gm icing sugar
- 3 egg whites
- 30gm caster sugar
- Blackberry jam, or your favourite jam.
Method
- 3 days prior to baking the macaron, separate the white from the egg yolk. Allow it to age in the regrigerator by covering it with a cloth or paper towel. On the day of baking, remove from the fridge and allow egg white to reach room temperature before whisking.
- Whisk egg whites till it reaches a soft peak, gradually incorporate the caster sugar while beating. Whisk till a stiff peak is achieved (about 3 minutes of medium speed).
- Add 1/3 of the previously sifted almond meal and icing sugar into the egg white. With a spatula, mix the mixture, adding the remaining 2/3 of the mixture as you go. Continue mixing until the mixture is well incorporated and is of magma consistency.
- Pipe the mixture onto baking paper, leaving a gap of 2.5cm between each circle.
- Allow the macaronage to sit for half an hour, this dries out the outer layer- thus when baked forms a crispy shell.
- Pre-heat fan forced oven to 120 degrees celsius.
- Upon lightly touching the top of the piped macronage, the mixture should not stick to your finger. Once this has been achieved, bake in the oven for 10-15 minutes.
Peanut Butter cream Recipe
Adapted from marthastewart.com
Ingredients
- 2/3 cup natural, creamy peanut butter
- 8 tablespoons (1 stick) unsalted butter, softened
- 3/4 cup confectioners’ sugar
- Fine salt (optional)
Method
- Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
To assemble
Spread peanut butter cream and jam on two macarons.
Author
By linda
Follow lindaeatestInformation
This article was written on 09 Nov 2010, and is filed under Dessert Recipes, Recipes.
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Oh so pretty! I don’t see why you would have a problem with macs Linda, you are a baking queen!
Phuoc’n Delicious´s last [type] ..Macaron Day 2010 – Adriano Zumbo- Balmain
Oh, I love the tier – so pretty! These look great! PB & J is such an awesome combo! Love it.
Betty @ The Hungry Girl´s last [type] ..Westfields Sydney NEW ‘Sydney Room’ Food Court
The colours look marvelous! I’ve just been indulging in macarons myself today!
My Restaurants Melbourne´s last [type] ..Balgownie Estate – Yarra Valley Winery
You had nothing to fear Linda! The macarons are beautiful
Trissa´s last [type] ..Movida’s Braised Beef Cheek in Pedro Ximenez on Cauliflower Puree
They look professionally made to me! I’ve never ever attempted macaron and now that there are so many great examples out there, I’m even more hesitant to tackle them. Sigh!
Gummi Baby´s last [type] ..Gentlemen! Gird your loins!
Ah, much the same as Zumbo’s PB&J macaron. Looks like this would be just as good too!
Looks like you haven’t lost your touch when it comes to macarons
Peanut Butter and Jam is such a winning combination. I always have that on toast when I feel like something sweet or savoury. They look wonderful!
Susan´s last [type] ..Chile Con Carne
hi ive tried your macaroons receipe and many others but i always havent it right. i am not sure why but my macaroons are always flat and stick to the paper? could you help me out? thanks
Hi Demi, I found that when I first started baking macarons, I had that problem as well. I figured it was due to me over mixing the egg white with almond/icing sugar mixture, hence all the air has been whipped out of it. The macronage when ready for piping shouldn’t be too runny. It’s easier to rectify id the macronage is undermixed, as you can just pour it back in to the mixing bowl and mix it a little more. Just mix until everything is incorporated, don’t over do it. Hope this helps. Good luck with your next attempt =D
linda´s last [type] ..Peanut Butter and Blackberry Jam Macarons
So prettiful! Wether they are successful are not it’s all worth it when you sit down and take a bite of your own made macaron =) You’re look perfect to me =)
angie´s last [type] ..Chocolate Hazelnut Cake- Pink Macarons- Rosewater Cupcakes – My first paid order
the macarons look very impressive! farrrrrr better than what my oven popped out :p
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You are srsly the dessert queen!!! and omg PB & J?!?! SO TASTY I AM GONNA DIIEEEE
Wow! This recipe sounds amazing. I especially like the colours. They would be perfect for wedding bombonieres.
Beautiful work on the macarons, congratulations. Peanut butter and jelly? That’s so awesome
(such a pretty cake stand too by the way).
Emma @CakeMistress´s last [type] ..Easy Chocolate & Baileys Icecream- No machine needed!
looks same like Zumbo’s PB&J macaron. Really good.