Indulge in the classic flavors of peanut butter and jelly in these delightful gluten-free macarons. Perfectly crisp on the outside and chewy on the inside, they're a sophisticated twist on a childhood favorite.
Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 cup peanut butter. 1/4 cup jelly or jam of choice.
Instructions: Preheat oven to 300F 150C. Line baking sheets with parchment paper. In a food processor, pulse almond flour and powdered sugar until well combined and fine. Sift mixture into a bowl, discarding any large pieces. In a separate bowl, beat egg whites until frothy. Gradually add granulated sugar, beating until stiff peaks form. Gently fold almond flour mixture into egg whites until smooth and glossy. Transfer batter to a piping bag fitted with a round tip. Pipe small circles onto prepared baking sheets. Let macarons sit at room temperature for 30 minutes to form a skin. Bake for 12-15 minutes, or until macarons are set and firm. Let cool completely on baking sheets. Spread a dollop of peanut butter on the flat side of half the macarons. Top with a small spoonful of jelly or jam. Sandwich with remaining macarons. Serve and enjoy!
Prep Time: 45 minutes
Cook Time: 15 minutes
Keller Brock















