About the Book
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RETURN TO RECIPES
2 cups + 3 tablespoons almond meal
3 cups + 1 1/2 tablespoons confectioner's sugar
7 large egg whites
1/4 cup + 2 1/2 tablespoons granulated sugar
5 drops pink or red food coloring (optional)
1 cup seedless raspberry jam, preferably not too sweet
In a large mixing bowl, beat egg whites on medium speed until foamy. Slowly add granulated sugar, and continue beating until stiff peaks form. Using a rubber spatula, gently fold whites into almond meal in three batches. Add food coloring, if using, and carefully fold in until just blended. Do not overmix or macaroons will be too chewy.
Preheat oven to 300 degrees.
Using a pastry bag with a plain round tip (#7 or #8 size), pipe small rounds (the size of a quarter) onto a parchment-lined baking sheet. (If you have no pastry bag, fill a plastic Ziploc bag with batter, seal, and snip off one corner with scissors. Do not use a non-resealable bag.)
Bake the macaroons for 8-10 minutes, in batches, rotating pan halfway through baking time. Macaroons are done when they feel dry to the touch and edges are just picking up a hint of brown. Do not overbake. Remove from oven and place on wire rack to cool. When completely cool, carefully remove macaroons from parchment paper using a flat metal spatula.
Spoon jam into another pastry bag or Ziploc bag. Squirt a dime-size dab of jam on flat (underside) of one macaroon, and top with another macaroon, so that dome tops are facing out. Make sandwiches with remaining macaroons in the same way. Macaroons without jam can be wrapped and frozen up to one month. Macaroon sandwiches with jam should be kept at room temperature used the same day.
Cook's note: To make your own almond meal, in a food processor, pulse lightly toasted whole blanched almonds with some of the confectioner's sugar in the recipe until mixture resembles fine meal)
Yield: approximately 110 Sandwiches