By: Sonja Ocampo
Add some raspberry on your usual macaroons for an additional sweet flavor!
Serves 6 Prep Time 20 minutes Baking Time 20 minutes
4 egg whites
pinch of salt
1/4 cup granulated sugar
1 1/4 cups confectioners’ sugar
1 cup almond meal
red food coloring
1/3 cup seedless raspberry jam
1 Preheat oven to 300ºF. Line a baking tray with greaseproof paper.
2 I n a bowl of a standing mixer, whisk egg whites with salt until foamy. Gradually add granulated sugar and beat into stiff peaks.
3 Whisk together confectioner’s sugar and almond meal and gently fold into the beaten egg whites.
4 Fold in the red food coloring until it reaches desired color.
5 Fill a pastry bag with a half-inch round tip with the macaroon batter. Pipe 11/2-inch macaroons on the prepared tray.
6 Bake for 15 minutes. Cool macaroons.
7 Spread a thin layer of raspberry jam in between 2 macaroons. Refrigerate until firm, about 1 hour.
Shopping tip Almond meal is available at gourmet delis. We bought ours from Santis Delicatessen.