Peanut Butter-Jam Macaroons

Name: Peanut Butter-Jam Macaroons
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: Global
Ingredients: 237 milliliters confectioners sugar; 2 larges egg whites, at room temperature; 3 Tbsps granulated sugar; 59 milliliters raspberry, strawberry or grape jam; 59 milliliters almond flour or finely ground almonds; 59 milliliters unsalted roasted peanuts; 1 teaspoons vanilla extract

Peanut Butter-Jam Macaroons is a gluten free, dairy free, fodmap friendly, and vegetarian recipe with 15 servings. One serving contains 83 calories, 2g of protein, and 2g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up roasted peanuts, egg whites, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Line 2 baking sheets with parchment paper. 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. Flip the paper over (you'll still be able to see the marks through the paper). Finely grind the peanuts in a food processor.

Ingredients you will need

Peanuts

Equipment you will use

Baking Paper

Food Processor

Baking Sheet

Cookie Cutter

Add the almond flour and confectioners' sugar and pulse to make a fine powder. Sift twice through a fine sieve; discard any chunks. Beat the egg whites in a bowl with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until soft peaks form.

Ingredients you will need

Powdered Sugar

Granulated Sugar

Almond Flour

Egg Whites

Equipment you will use

Blender

Sieve

Bowl

Add the vanilla and beat until stiff peaks form. Fold in half of the peanut mixture with a rubber spatula. Repeat with the remaining peanut mixture.

Ingredients you will need

Vanilla

Peanuts

Equipment you will use

Spatula

Transfer the batter to a pastry bag with a 1/4 -inch round tip. Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper. Tap the baking sheets against the counter to help the batter settle.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Paper

Baking Sheet

Pastry Bag

Let sit at room temperature until the tops are slightly crusty, about 15 minutes.

Meanwhile, preheat the oven to 375 degrees F.

Equipment you will use

Oven

Bake the macaroons until slightly crisp, 13 to 15 minutes. Slide the parchment paper with the macaroons onto a rack to cool. Carefully remove the macaroons from the parchment paper.

Equipment you will use

Baking Paper

Oven

Spread 1 teaspoon jam on the flat side of a macaroon; top with another macaroon, flat side down. Repeat with the remaining macaroons and jam. (These are best eaten within 1 day.)

Ingredients you will need

Spread