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1
Line 2 baking sheets with parchment paper.
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2
Use a small cookie cutter or drinking glass to trace thirty 1 1/2 -inch circles in rows on the paper, about 1 1/2 inches apart.
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3
Flip the paper over (you'll still be able to see the marks through the paper).
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4
Finely grind the peanuts in a food processor.
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5
Add the almond flour and confectioners' sugar and pulse to make a fine powder.
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6
Sift twice through a fine sieve; discard any chunks.
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7
Beat the egg whites in a bowl with a mixer on high speed until foamy.
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8
Gradually add the granulated sugar and beat until soft peaks form.
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9
Add the vanilla and beat until stiff peaks form.
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10
Fold in half of the peanut mixture with a rubber spatula.
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11
Repeat with the remaining peanut mixture.
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12
Transfer the batter to a pastry bag with a 1/4 -inch round tip.
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13
Holding the bag perpendicular to the baking sheet, pipe mounds of batter into the traced circles on the parchment paper.
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14
Tap the baking sheets against the counter to help the batter settle.
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15
Let sit at room temperature until the tops are slightly crusty, about 15 minutes.
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16
Meanwhile, preheat the oven to 375 degrees F.
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17
Bake the macaroons until slightly crisp, 13 to 15 minutes.
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18
Slide the parchment paper with the macaroons onto a rack to cool.
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19
Carefully remove the macaroons from the parchment paper.
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20
Spread 1 teaspoon jam on the flat side of a macaroon; top with another macaroon, flat side down.
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21
Repeat with the remaining macaroons and jam.
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22
(These are best eaten within 1 day.)
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23
Photograph by Kana Okada
