Peanut Butter and Jelly Macarons taste like your favorite childhood sandwich, but fancier. Crisp shells filled with creamy peanut butter buttercream and a dollop of sweet jamthey’re nostalgic, beautiful, and easier than you think.
I started making these back in 2021 when my daughter asked if we could “dress up” her lunch for her birthday. The first batch had feet so uneven I almost cried, but after testing them at least a dozen times, I figured out the trick: aging your egg whites makes all the difference. Now they come out smooth and shiny every single time.
Peanut Butter and Jelly Macarons Recipe Easy and Delicious
Ingredients
Method
- Combine confectioners powdered sugar and almond flour in a large bowl, whisking thoroughly to remove lumps and ensure a fine texture.
- In a separate bowl, beat the room temperature egg whites with a pinch of salt until frothy and pale.
- Gradually add granulated sugar to the egg whites while mixing, then increase speed to whip for about 15 minutes until stiff, glossy peaks form.
- Gently fold in either the light purple gel food coloring or brown gel food coloring for the respective macaron shell batches, mixing just until even.
- Carefully fold the dry almond flour and powdered sugar mixture into the whipped egg whites with a rubber spatula until the batter flows like warm lava but holds its shape.
- Line baking sheets with parchment paper or silicone mats; pipe 1.5-inch rounds spaced about an inch apart using a piping bag filled with the batter.
- Tap the baking sheets firmly on the counter several times to release trapped air bubbles from the batter.
- Let the piped macarons rest at room temperature for at least one hour, allowing a skin to form that ensures proper feet during baking.
- Preheat the oven to 325°F (163°C) and bake the macarons for 15 minutes or until the tops feel dry and have a matte finish; if bottoms stick, continue baking 3-5 more minutes.
- Allow the macarons to cool completely on the trays before handling or filling.
- For the filling, mix smooth peanut butter with confectioners powdered sugar until integrated, then add milk teaspoon by teaspoon until spreadable.
- Transfer the peanut butter filling to a piping bag and pipe a ring of filling onto half of the cooled macaron shells.
- Spoon about 1/4 teaspoon of grape jelly inside the peanut butter ring gently without spilling over.
- Sandwich the macaron shells by pressing a plain shell on top of each filled shell, ensuring the peanut butter peeks slightly around the edges with jelly centered.
- Serve and enjoy the lovely contrast of sweet grape jelly and rich peanut butter encased in crisp shells.
Notes
- For nut allergies, finely ground sunflower seeds or pumpkin seeds may replace almond flour though flavor and texture will differ slightly. Grape jelly can be swapped with other fruit preserves like strawberry or raspberry for different tastes. Natural food coloring from beet, spinach, or turmeric powders can be used instead of gel gels for a more natural approach.
Why You’ll Love These Peanut Butter and Jelly Macarons
These little beauties bring together everything you loved about PB&J sandwichesbut make them party-ready. The crisp almond shells give way to creamy peanut butter filling with a sweet grape jelly center that tastes like lunchbox nostalgia in the best possible way.
- Surprisingly beginner-friendly: Yes, macarons have a reputation, but once you understand the resting step, they’re totally doable
- Gorgeous and giftable: Purple and brown shells look stunning on any dessert table
- Make-ahead magic: These actually taste better the next day after the filling softens the shells slightly
- Customizable flavors: Swap grape jelly for strawberry or raspberry if that’s more your style
What You’ll Need (Ingredients & Tools)
The ingredient list looks long, but you’re really just making two batches of the same shell recipeone purple, one brown. For the shells, you’ll need almond flour, confectioners powdered sugar, egg whites at room temperature, granulated sugar, a pinch of salt, and gel food coloring in both purple and brown.
The filling comes together with smooth peanut butter, more confectioners powdered sugar, a splash of milk to loosen it up, and your favorite grape jelly. I always use Welch’s because it reminds me of elementary school.
Essential tools: An electric mixer makes whipping those egg whites so much easier, and a piping bag helps you get uniform circles. If you have a silicone macaron mat with traced circles, use itbut parchment paper works perfectly fine too.
How the Magic Happens
Here’s the secret nobody tells you upfront: macarons are all about patience. You’ll whip the egg whites with salt until frothy, then slowly add granulated sugar and keep whipping for a full 15 minutes until you get stiff, glossy peaks. It feels like forever, but this is what creates those beautiful smooth tops.
After gently folding in your almond flour mixture and adding food coloring, you’ll pipe circles onto your baking sheet and thenwait for itlet them sit for an hour. I know, I know. But this resting time lets a skin form on top, which is what creates the signature ruffled “feet” at the bottom when they bake. The first time I skipped this step, my macarons spread into sad little pancakes.
Once baked and cooled, you’ll sandwich them with peanut butter filling piped in a ring and a dollop of jelly in the center. The combination is absolutely worth the wait.
Troubleshooting Tips from My Kitchen to Yours
| Problem | Why It Happens | The Fix |
|---|---|---|
| Cracked tops | Oven temperature too high | Use an oven thermometermine runs 15°F hot |
| No feet | Didn’t rest long enough | Touch the top gentlyit should feel dry before baking |
| Hollow shells | Overwhipped egg whites | Stop at stiff peaks, before they look grainy |
| Shells stick to pan | Underbaked or too hot when removed | Let them cool completely before peeling off |
Smart Swaps and Variations
If you’re dealing with nut allergies, you can substitute the almond flour with finely ground sunflower seedsjust know the texture will be slightly different and they might turn a bit green (it’s a weird chemical reaction with baking soda, but totally safe). For a fun twist, try swapping the grape jelly for strawberry preserves or even Nutella if you want to go full dessert mode.
Pro tip: Natural food coloring works beautifully if you want to avoid synthetic dyes. Beet powder creates gorgeous purples, and a touch of cocoa powder can deepen the brown shells.
Serving and Storage
| Storage Method | How Long | Best Practice |
|---|---|---|
| Room temperature | 1 day | In airtight container, single layer |
| Refrigerator | 5-7 days | Let come to room temp before serving |
| Freezer | Up to 3 months | Freeze unfilled shells, fill after thawing |
These Peanut Butter and Jelly Macarons actually improve after a day in the fridgethe filling softens the shells just enough to create that perfect chewy-crisp texture. Bring them to room temperature about 30 minutes before serving so the peanut butter filling isn’t too firm.
Serving suggestion: Arrange them on a simple white platter with a small dish of extra jelly on the side. They’re stunning enough that they don’t need fancy presentation, and kids absolutely love them at birthday parties.
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FAQs ( Peanut Butter and Jelly Macarons )
Why are my macarons cracking on top?
Cracked tops usually mean your oven temperature is too high or you skipped the resting period. Let the piped shells sit at room temperature for 30-60 minutes until they form a skin before baking. Lower your oven temperature by 25 degrees and bake longer if needed.
Store this recipe in an airtight container in the refrigerator for up to one week. They actually taste better after 24 hours as the filling softens the shells. Bring them to room temperature 15 minutes before serving for the best texture.
Can I use natural peanut butter for the filling?
Regular processed peanut butter works best for stable filling consistency. Natural peanut butter can make the filling too oily and may cause it to separate. If you must use natural, drain off excess oil and add extra powdered sugar to thicken.
What causes hollow shells in this recipe?
Hollow shells typically result from over-whipped meringue or incorrect oven temperature. Stop whipping when peaks hold their shape but aren’t dry. Bake at a consistent 300-325F and avoid opening the oven door during the first 10 minutes.
Which jelly flavors work best for this dessert?
Grape and strawberry jelly are classic choices that complement peanut butter perfectly. Raspberry and apricot preserves also work wonderfully. Avoid jellies with large fruit pieces as they can make assembly difficult and cause uneven filling distribution.
You’ll love how these Peanut Butter and Jelly Macarons turn outcrisp on the outside, creamy inside, with that nostalgic jelly center that tastes like Saturday mornings as a kid. They’re easier than you think once you nail the resting step, and honestly? The look on people’s faces when they bite into one makes every minute worth it.
Try strawberry preserves instead of grape for a sweeter twist, or add a pinch of sea salt to the peanut butter filling if you love that sweet-salty combo. Store them in the fridgethey actually get better after a day when the shells soften just right. My trick? Always make extra filling because someone (me) will eat it straight from the bowl.
I’d love to see your macarons! Snap a photo and tag me so I can cheer you on. Did you grow up packing PB&Js in your lunchbox, or were you team turkey? Either way, these little beauties bring all that childhood joy back in the prettiest package. Save this recipe for your next birthday party or coffee datethey’re pure happiness on a plate.
