Who doesn't like peanut butter and jelly?  I love peanut butter and jelly and so does my boss.  This recipe is definitely not your average peanut butter and jelly.  I wanted to use a modern technique I adapted from the Voltaggio brothers 

Volt Ink

 cookbook.  In the book they do a savory macaron with celery root and foie gras.  I never want to steal another chef's recipe but what I like to do is take techniques and adapt them to my style and flavors.  Well in this case I can't say that I came up with peanut butter and jelly either, but I did try to add a little spice to it to make this amouse bouche or hors d' oeuvre a little something special.  It is a very playful dish taking you back to those childhood PB & J's with a little extra kick.  I have to admit it, the first time didn't work out as well as I would have liked.  Not sure if I had not whipped the mix long enough or because I think I might of deflated the mix by transferring the batter two different times because I ripped my plastic pastry bag.  At any rate I was determined to try again because I thought the technique was pretty clever and I really wanted to see if I could make it come together.  I will say it is a bit time consuming but the final product is pretty interesting.  I used this technique because I had never done it before, but I think next time if I was doing a sweet application like this one, I think you can make an Italian meringue recipe using the grape juice to make your syrup and then add to the egg whites and make normal meringues.  It is a great technique for making savory meringues so next time I will probably make a more savory dish.

2 1/2 cup of fresh black grape juice

2 tsp of beef gelatin powder

3g Methocel F50

12 tbsp of dried egg whites

1/2 vanilla bean cut in half

1/3 cup of sugar

few drops of grape (purple) food color

pinch of salt

Habanero Jelly

1 habanero in 3 pieces with not seeds or stems

1 very small jalapeno cut in 4 pieces with not seeds or stems

1 cup of fresh black grape juice (left over from above)

3/4 cup of sugar

2 tsp of pectin 

pinch of salt

3 oz of cream cheese

1 cup of creamy peanut butter

1/2 cup of roasted salted peanuts chopped

rosemary flowers

If you need some of these ingredients go to 

Modernist Pantry

For the Macarons,

Add 3/4 cup of grape juice to a blender. Take another 3/4 cup of grape juice and place in a small sauce pot with vanilla bean, sugar, and a pinch of salt.  Bring juice slowly up to temperature so that the sugar dissolves but don't bring to a boil or even a heavy simmer.  You don't want to over heat the juice because it will be too hot for the methocel and gelatin to form a gel.  Then add the gelatin to the pot of grape juice and vanilla once the sugar has melted.  Stir in gelatin and then pour the mixture into the blender with the other grape juice.  Turn on the blender and add the methocel f50 for 5 seconds.  Then add your dried egg whites and puree for another 5-10seconds so you have a very smooth batter.  Transfer the batter to your stand mix with the whip attachment and whip the batter for 8-10 minutes until you have stiff peaks (about half way into mixing, I added a few drops of food coloring to help the grape color).  Then transfer you meringue into a pastry bag fitted with a plain tip.  Pipe little meringues onto a silpat leaving an 1/2 inch in between each one.  Then place into a food dehydrator over night at 130 degrees or you can place into an oven at 175 degrees for 6-8 hours until they are completely dried. Mine needed overnight more like 12 hours because the bottoms were not completely dry after 6.  Once the meringues are completely dry you can store them for a few days in air tight container.  

For the Habanero Jelly,

Place the remaining 1 cup of grape juice with peppers, sugar, and a pinch of salt in a small sauce pot and bring to a boil.  Turn down to a simmer and cook for 5 minutes.  Then stir in your pectin and cook for another minute.  Then turn off the heat.  Then I took my habanero's out and discarded them.  With a hand blender and puree the jalapeno in the jelly.  Pour into a container to cool.

For the peanut butter,

simply mix peanut butter and cream cheese until completely mixed.

To finish the peanut butter and jelly macarons, simply take the macaroons and with a melon ball scoop  hollow out the meringue making sure not to break the meringue.  Then spoon in some of the habanero jelly and add a small spoon full of peanut butter mixture on top of the jelly.  Add a tiny glaze of the jelly on the bottom side of the peanut butter.  Then dip the bottom of the macaroon in the roasted chopped nuts.  Place on a plate and take your rosemary flower and dip it into the jelly and place on top.  Eat immediately!  If it sits more than a few minutes the meringue will soften.  Enjoy a crunchy, sweet, spicy, and salt peanut butter and jelly!

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