Raspberry Macaroons

By taniaf

Ingredients

• 1 cup powdered sugar
• 3/4 cup almond flour or ground almonds
• 2 egg whites
• pinch of cream of tartar
• 1/4 cup sugar
• 1 tbsp raspberry puree, strained
• 3-4 drops pink food coloring
• 3/4 cup berry jam.

Details

Servings 35

Preparation

Step 1

Pulse powdered sugar and flour in food processor until combined. Sift 2 times.
Preheat oven to 375. Whisk whites in mixer on medium until foamy. Add cream of tartar, whisk until soft peaks form. Reduce speed to low, add sugar. Increase speed to high, whisk until stiff peaks form, 8 minutes. Sift flour mix over whites, fold until smooth and shiny. Fold in puree and food coloring.
Transfer batter to a pastry bag with 1/2 inch round tip. Pipe 3/4 inch rounds 1 inch apart on parchment lined baking sheets. Tap on counter to release bubbles. Let stand 15 minutes. Reduce oven to 325. Bake 1 sheet at a time, rotating halfway, until crisp and firm, 10 minutes. After each batch, increase oven to 375 for 5 minutes, then reduce to 325.
Let cool on sheets for 2-3 minutes. Transfer to a wire rack, let cool completely. Sandwich 2 macaroons with 1 tsp jam.