INGREDIENTS

  • 1 cup powdered sugar
  • 3/4 cup almond flour
  • 2 large egg whites, room temperature
  • 2 tablespoons granulated sugar
  • 2 drops pink food coloring
  • 1/4 cup store bought seedless raspberry jam

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Line an Anolon Advanced Bronze Cookie Pan with parchment paper; set aside.
  3. Place powdered sugar and almond flour in food processor and process to a fine powder. Sift mixture and set aside.
  4. In a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, about 2 minutes.
  5. Add 1 tablespoon of granulated sugar and continue to whip for another minute. Add remaining tablespoon of granulated sugar and continue whipping until egg whites are glossy and stiff. Add food coloring and mix just until combined. The whites should hold a straight peak that does not curl at the tip.
  6. Fold in half of the powdered sugar mixture. Once most of it is folded in, fold in remaining powdered sugar mixture until just combined.
  7. Fit a pastry bag with a 3/4-inch plain round tip, fill pastry bag with macaron batter.
  8. Pipe macarons onto parchment paper lined baking sheet in round that are 1-inch.
  9. Allow piped macarons to rest at room temperature until dry and a soft skin forms on the tops, about 1-3 hour depending on humidity.
  10. Bake macarons at 325°F for 15 - 18 minutes, until completely dry on the outside but chewy in the center.
  11. Cool completely on the baking sheet. Once cooled, gently peel off the parchment.
  12. Fill macarons with raspberry jam. Pipe about 1 teaspoon of jam on half of the macarons and sandwich with remaining macarons.
  13. Store in an airtight container at room temperature for 1 day or in the refrigerator for 5 days.
  • Yield: 12 sandwich cookies