Home » Vault » Peanut Butter and Jelly Macarons

Peanut Butter and Jelly Macarons

Name: Peanut Butter and Jelly Macarons
Ingredients: MACARON SHELLS; 130 g superfine almond flour; 130 g powdered sugar

by alaskagirl_eats 16 ingredients 14 steps

I never gave much thought to peanut butter, except for the fact that I am a hardcore creamy peanut butter fan - no chunky for me, please. It was at the Chicago World's Fair in 1883 that Peanut Butter was first introduced to America. It was expensive to produce at first, so was not readily available to just anyone. In the early 1900's, the peanut industry commercialized, and peanut butter became much easier and cheaper to produce and distribute. During the Great Depression, peanut butter was a cheap and affordable protein and even kids could prepare a peanut butter sandwich. During WW2, the US Army included both peanut butter and jelly in their ration kits, as well as bread. So, soldiers were possibly the first people to combine these two ingredients to come up with the combo of PB&J! The first jam recipe dates back to 4th century AD Rome, where a book containing over 500 recipes was found. Many of these recipes use Indian spices and soft heated fruit with honey. These 'jams' were heated, cooled and stored for later use, just like our current day jams and jellies.

Ingredients

MACARON SHELLS

130 g superfine almond flour

130 g powdered sugar

You're previewing 3 of 16 ingredients

Unlock to see the full ingredient list and all 14 steps.

Method

14 step-by-step directions unlock with membership.

Peanut Butter and Jelly Macarons

Ingredients

Method

More from the Vault

Homemade Snickers Bar

French Brioche

Vodka Pasta

One Pot Shawarma Rice

Flour Tortillas

Sheetpan Chicken Kefta

Babish's Ultimate Chicken Parm

Chicken Parmesan