Peanut Butter and Jelly Macarons

These Peanut Butter and Jelly Macarons combine the classic flavors of peanut butter and jelly with the elegance of French macarons.

Ingredients - Serves 24

Preheat the oven to 300°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until fine. Sift the mixture into a large bowl.
In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
Fold the egg whites into the almond flour mixture until the batter is smooth and shiny.
Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets.
Let the macarons sit at room temperature for 30 minutes to develop a skin.
Bake the macarons for 15 minutes, then let them cool completely on the baking sheets.
Once the macarons are cool, spread a layer of peanut butter on one macaron shell, then spread a layer of jelly on another macaron shell. Sandwich the two shells together. Repeat with the remaining macaron shells.