PB&J Macarons v2

I’m trying to move my blog so excuse my lack of posts! Will let you know when the website is finally up and running. Probably won’t be for a few weeks though because I’ve been consumed with making new goodies! This past Wednesday I made three kinds of macarons, baked Ciabatta bread and made Chocolate and Chestnut Mousse Verrines all in one day. It was exhausting but also ridiculously fun.

Almost a whole year ago I made peanut macaron shells for the first time. If you remember from this post, I had a lot of trouble filling them. Finally, about 11 months later, I decided to give the filling another shot. Instead of just straight peanut butter and jelly (which I thought was a little too heavy for these delicate things), I decided to try to make a peanut butter buttercream (try to say that five times fast!) and then swirl in raspberry jam.

Peanut Butter Jelly Buttercream

It worked beautifully! It looked like I added enough jam (there’s a lot of red in the picture) but once I piped them onto the shells it seemed to have mixed more and the color wasn’t as distinct. But here they are anyway:

Peanut Butter and Jelly Macarons

Use any buttercream recipe, omit the vanilla (no need for that fancy, expensive stuff) and add a generous amount of peanut butter (smooth or chunky are both fine. I used/prefer chunky!). Using the paddle on a stand-mixer, mix the butter and peanut butter first, then mix in powdered sugar and whip until satisfied with consistency. Most recipes are going to use unsalted butter but I think either unsalted or salted is fine. Some recipes will call for a splash of milk or cream, but I did without it. Remove from stand-mixer and spoon in a few scoops of favorite jelly (I used raspberry). Fold into the buttercream mixture until pretty. Avoid overmixing if you like the marble-effect. I personally think the peanut butter part of a PB&J sandwich outweighs the jam in terms of awesomeness so I was more on the conservative side with the jelly.

Assemble by piping the buttercream onto one shell, then carefully sandwich with the other shell. Don’t press too hard otherwise the shells will crack. Then take a million pictures and, finally, consume asap.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: