Peanut Butter-Jam Macaroons
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
51
Sourness
46
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Unsalted Roasted Peanuts1 cup
Sugar (confectioners')2 large
Egg White (at room temperature)3 tbsps
Granulated Sugar1 tsp
Vanilla ExtractDirections:
1
Repeat with the remaining macaroons and jam
2
(These are best eaten within 1 day
3
Line 2 baking sheets with parchment paper
4
Use a small cookie cutter or drinking glass to trace thirty 1 1/2 -inch circles in rows on the paper, about 1 1/2 inches apart
5
Flip the paper over (you'll still be able to see the marks through the paper)
6
Finely grind the peanuts in a food processor
7
Add the almond flour and confectioners' sugar and pulse to make a fine powder
8
Sift twice through a fine sieve; discard any chunks
9
Beat the egg whites in a bowl with a mixer on high speed until foamy
10
Gradually add the granulated sugar and beat until soft peaks form
11
Add the vanilla and beat until stiff peaks form
12
Fold in half of the peanut mixture with a rubber spatula
13
Repeat with the remaining peanut mixture
14
Transfer the batter to a pastry bag with a 1/4 -inch round tip
15
Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper
16
Tap the baking sheets against the counter to help the batter settle
17
Let sit at room temperature until the tops are slightly crusty, about 15 minutes
18
Meanwhile, preheat the oven to 375 degrees F
19
Bake the macaroons until slightly crisp, 13 to 15 minutes
20
Slide the parchment paper with the macaroons onto a rack to cool
21
Carefully remove the macaroons from the parchment paper
22
Spread 1 teaspoon jam on the flat side of a macaroon; top with another macaroon, flat side down
23
) Photograph by Kana Okada