Since I was home for break, I wanted to make something fancy. And what is fancier than macarons?
Raspberry Jam Macarons
3/4 cups ground almond flour (Bob’s Mills)
scant 1 cup confectioner’s sugar
2 extra large egg whites
1/4 cup superfine sugar
2-3 drops red food coloring
good quality raspberry jam, for filling
Line two baking sheets with parchment paper and a piping template underneath.
Sift ground almonds and confectioner’s sugar in a bowl.
Beat egg whites with a mixer until whites form soft peaks. Gradually beat in the superfine sugar until egg whites are glossy, fluffy, and hold soft peaks.
Fold the almond mixture, one third at a time, into the egg whites with a spatula. When the dry ingredients are fully incorporated, keep folding mixture until it forms a shiny batter with a thick, ribbonlike consistency.
Spoon batter into a plastic bag (or piping bag). Cut a corner cut off and pipe small circles (about 1 1/3 inches in diameter) onto prepared baking sheet. If the circles hold peaks instead of flattening, gently fold the batter a few more times.
Tap the baking sheets to get rid of air bubbles. Let stand out at room temperature for 30 min, until they form a hard shiny skin on top.
Preheat preheated oven at 325 F for 10 minutes. Let cookies cool completely before filling.
Size match macarons and align so that the bottom cookies faces up and the top cookies face down. Fill the cookies with jam and sandwich macarons together.