So, April 2 was National PB&J Day, which I obviously missed BUT I still celebrate weekly. It's a staple of any diet, really. Deciding to mix it up a little this time around, I thought of making my first time of macaroons a PB&J special.
I followed Wilton's recipe regarding the macaroon and watched a ton of recipe videos to make sure I knew what I was doing. I've heard rumors on how hard these things are to make and honestly was a little afraid of them. GOOD NEWS: it's really not too bad! Just make sure to read through the recipe first so you know what to look for, how long to mix, etc.
As for the filling, I got a little creative. I wanted creamy peanut butter with a sweet tangy jam taste, too. I made two fillings and piped them together! Two for the price of one = nom nom.
Powdered Sugar (About 2 cups split)
Water (a few tablespoons)
Peanut Butter (2 tablespoons)
Your favorite Natural Preserve (2 tablespoons)
The amount of ingredients depends on how thick you want the filling. You can add more powdered sugar for a thicker consistency or reduce the amount for a thinner creamier filling.
Melt the preserves so it's a liquid more than chunks and remove large pieces of fruit to keep the consistency.
Use 1/2 of the powdered sugar with the peanut butter and a tablespoon of water and mix in a bowl.
In a separate bowl, mix the rest of the powdered sugar, water, and the fruit preserves.
Pout the peanut butter mixture in a piping bag first and then add the fruit half on top, so the piping bag the two halves clearly seen. Pipe out a little until you see both coming out. Pipe away!