PB & J Macarons for a Very Fancy Tea Party at Mac Tweets

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For this month's Mac Attack we were asked to select a favorite book from childhood and create a macaron that fits into the story.  I chose one of my five-year-old granddaughter, Ellie's, favorite stories ~
Fancy Nancy Tea Parties because macarons are just the perfect sweet for Nancy's tea table. 

Nancy gives us all sorts of advice to make our party special

Wear anything as long as it's fancy

Always be polite and say things like

S'il vous plait

Merci and

Magnifique

She shows us how to fold our napkins in very special ways

and dab our lips just so.

And prepare the most delicious, fancy foods

that she calls refreshments instead of snacks.

Nancy prepares lovely little spiral sandwiches made with bread and jam,

but I think she would much prefer delectable macarons filled with scrumptious PB & J.

I'm new to the world of macaron baking and was lucky to find a wonderful recipe at

 Savoring Time in the Kitchen.   I've posted about Susan's macarons in the past and will now share her recipe that would certainly please Fancy Nancy.

French Macarons

225 grams powdered sugar
125 grams almond flour (both Susan and I use Bob's Red Mill Almond Flour)
110 grams egg whites (3-4) left at room temperature for 1-2 days before using
30 grams superfine granulated sugar

Preheat oven to 300 degrees F.

Line two baking sheets with parchment paper.

Using a digital scale, measure the powdered sugar and almond flour.  Sift the powdered sugar and almond meal with a medium sieve to remove any large or coarse bits.  I pulse the sugar and almonds for a few seconds in the food processor instead.

Measure the egg whites with the digital scale and place in the bowl of an electric mixer with the whip attachment.  Beat the egg whites and a pinch of salt on medium high speed until they form soft peaks.  Gradually, in small additions, add the granulated sugar and continue to beat until stiff peaks form.  I beat the mixture about 3-4 minutes.  When the egg whites are glossy, add food color gel and combine well.

Add about 1/3 of the almond/powdered sugar mixture to the egg whites and gently fold in.  Add another third and fold, and finally add the last third.  Keep folding until the mixture is well combined and falls in a slow ribbon from the spatula. Don't overmix.

Using a pastry bag with a large round tip, pipe the mixture onto a lined cookie sheet into approximately 1-1/2 inch disks.  You can draw circles on the back side of the parchment if you need a guide to follow or make a template shown here.  Immediately after piping I topped each macaron with a sprinkle of finely chopped candied peanuts.  They are so delicious and addictive and you can find the recipe on David Lebovitz's blog.

After piping, tap the baking sheet on the counter to release any air bubbles, then allow the macarons to set at room temperature for 1 to 2 hours before baking.  You should be able to touch the top and not have it stick to your finger.

Bake for 16 minutes at 300 degrees F.  That's how long it took in my oven, yours may vary.  Susan bakes her macarons for 12 minutes and then leaves them in the cooling oven, with the door open, for about 2 hours.  Slide the macarons with the parchment off of the cookie sheet and allow to cool on the counter.  Mine always easily come off the the paper.

I filled my macarons with a combination of Salty Peanut Butter Filling from Canelle et Vanille

and a dab of homemade raspberry jam.

125 grams creamy peanut butter

70 grams powdered sugar

25 grams softened butter

25 grams heavy cream

5 grams vanilla extract

3 grams fine sea salt

Cream all ingredients together for a smooth filling.

I recently purchased a digital scale and find it to be one of the most useful and often used tools in my kitchen.  I like knowing that my measurements are exact when I bake and believe it has definitely made a difference in the quality of several of my recipes.  I heartily recommend investing in one.

My first attempts at making macarons were a bit frustrating but I forgot all about that when I opened the oven door halfway through a batch and saw those elusive little feet forming as the dome of the meringue began to rise.  This is such an impressive and delicious treat to serve to your family and guests.  I hope you will follow Fancy Nancy's lead and make them for your next tea party.