Almond-peanut macaroons with jam

Ingredients:

• 1/4 cup unsalted roasted peanuts
• 1/4 cup almonds
• 1 cup powdered sugar
• 2 egg whites, room temperature
• 3 tbsp. granulated sugar
• 1/2 tsp vanilla extract
• 1/4 cup raspberry, strawberry, or grape jam

Preparation:

1. Line two baking sheets with parchment paper. Using a small cutter and a glass, mark out circles, drawing three rows of 8 cm diameter circles with a 4 cm gap between them.
2. Finely grind the peanuts and almonds in a food processor. Add the powdered sugar and continue to process until a fine powder forms. Sift through a fine sieve. If any large pieces remain, re-grind and sift.
3. In a large bowl, beat the egg whites with a mixer on high speed until foamy. Gradually add the granulated sugar and beat until fluffy. Add the vanilla and beat until thick. Continuing to beat, gradually add the nut mixture and mix until smooth.
4. Place the batter in a pastry bag fitted with a round tip about a centimeter in diameter. Holding the pastry bag perpendicular to the baking sheet, pipe the batter onto the parchment paper in the marked area to form circles. Shake the baking sheets gently to allow the batter to settle, and let them rest for 15 minutes to form a crust. Preheat oven to 190°C.
5. Bake the almond-peanut macarons until lightly crisp, 13 to 15 minutes. Remove the cookies, along with the parchment paper, and let cool.
6. Carefully peel the almond-peanut macarons from the parchment paper. Spread jam on the flat side and top with another cookie. Repeat with the remaining halves.