Introducing our new Peanut Butter Jelly Macaron, a delightful fusion of French and American cultures. This treat combines the delicate, airy texture of the classic French macaron with the nostalgic flavors of creamy peanut butter and sweet jelly. The result is an audacious yet harmonious balance of rich, nutty notes. It offers fruity sweetness to create a sublime experience and pays homage to beloved childhood favorites.
PB&J: From an Unlikely Pairing to Our Favorite On-the-Go Breakfast Across the USA
The peanut butter and jelly sandwich is often credited to World War II soldiers who packed non-perishable foods. Its simplicity and nutritional value contributed to its popularity among returning soldiers. By the 1950s and 1960s, PB&J became a staple in American households and lunchboxes, solidifying its status as a classic comfort food. Today, it remains a beloved American staple and a symbol of childhood nostalgia. As the French, we first encountered PB&J in the Journal de Mickey(1) founding this combination rather odd, but now, as Americans, it has become our favorite breakfast in U.S. hotels!
(1) Le Journal de Mickey is a Disney publication in France since 1934, and was the gate to the American culture well before the internet.
Wine Pairing
For a peanut butter and jelly macaron, consider the following wine pairings:
- Zinfandel: Its fruity notes complement the jelly while matching the richness of the peanut butter.
- Port: A ruby port’s sweetness pairs well with both the creamy peanut butter and the sweet jelly.
- Sauternes: This sweet dessert wine has honeyed flavors that enhance the overall taste profile.
- Sparkling Rosé: The light effervescence and berry notes add a refreshing contrast to the richness of the macaron.
Allergens: tree nuts, dairy, eggs, peanuts
Ingredients: Cream, Sugar, Glucose, Gelatin, Salt, Peanut Paste, Raspberry Puree, Lemon Puree, Butter, Pectin, Dextrose, Sorbitol, Citric Acid.
PB&J elevated by pastry chefs
PB&J Dessert Parfaits by Tastemade
PB&J Cake by Pastry Maestra
An unexpected PB&J loaf cake by Chef Christina Tosi
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