Directions

Macaron Shells

1. Line 2 baking sheets with parchment paper.
2. Sift and measure the almond flour, powdered sugar, and salt into a large bowl, discarding any bigger pieces. Carefully whisk the ingredients together to combine and set aside.
3. In a stand mixer bowl, measure out your egg whites and add the cream of tartar. Whisk on medium until foamy and some soft peaks start to form. Slowly add the granulated sugar. Keep whisking on high JUST until stiff peaks form. It’ll be ready when you take the whisk out and a peak stand up straight at the tip. Careful not to over whisk!
4. Add about 1/3 of the dry ingredients into the egg whites. Do not stir them together, but instead, “fold” the dry ingredients in using a rubber spatula. The “folding” motion helps the egg whites keep as much as their volume as possible. Once the dry ingredients are no longer visible, add the rest of the dry ingredients, folding in 1/3 at a time. It’s also important to not over-mix this batter—when the batter ribbons off the spatula like lava, it’s ready!
5. Put your batter into a piping bag. Keeping the tip in the center of the template circles, pipe out one macaron shell at a time on to the lined baking sheets.
6. Once both baking sheets are piped, carefully (don’t let the parchment paper slip off!) bang the baking sheets against the counter a good few times. I like to pick each tray up about a foot off the counter and let it drop, then repeat like 7 times. Loud, but necessary! The goal is to get all the air bubbles out-otherwise the shells don’t bake right. If you see leftover air bubbles, gently pop them with a toothpick.
7. Let the shells sit at room temperature to “dry” for at least 30 min. When they’re done, you should be able to touch them without getting any stuck to your fingers. If they do and still feel a little wet, they need more time. This is likely if you’re in a humid place. While they’re drying, preheat your oven to 300*.
8. Once dry, bake for about 13-17 min or until set (my oven takes 15 min). There should be a little “foot” at the bottom. Don’t brown them! Once baked, take them out and let cool. Match up cookies that are the same size for your sandwiches and flip one cookie per sandwich over.

Americano Frosting

1. Add PB Americano, powdered sugar, and butter in a mixing bowl and combine with a hand or stand mixer until fluffy.
2. Add a little milk as needed to bring to a smooth, fluffy texture.
3. Put in piping bag fitted with a wider tip so that the peanut chunks can pass through!

Assembly

1. Pipe a circle around the edge of one shell with the PB Americano frosting.
2. Spoon a dollop of your jelly in the center.
3. Carefully sandwich the other shell on top.
4. Repeat!