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1 1/4 cblanched almond slices
1 cconfectioners' sugar
1/2 cegg whites
1/2 cgranulated sugar
1/2 tspcream of tartar
1/4 tspvanilla extract
1/3 tspalmond extract
6 1/2 Tbspunsalted butter, slightly softened
1 1/4 cconfectioners' sugar
1/3 cseedless raspberry jam
How to Make Raspberry Filled Cookies
- FOR THE COOKIES: Heat the oven to 325 degrees.
- Line 2 very large baking sheets (or 3 smaller ones) with baking parchment.
- Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown.
- Set aside to cool and reset the oven to 300.
- Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily.
- Thoroughly stir the remaining powdered sugar into the almonds.
- Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat.
- Bring just to a boil, stirring.
- Cover the pan and boil for 1 1/2 minutes to allow the steam to wash the sugar crystals from the sides of the pan.
- Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously and reaches the firm ball stage (240 on a candy thermometer).
- To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds.
- The syrup should form a firm ball when squeezed between the fingers.
- Set the syrup aside and beat the egg whites with an electric mixer on medium speed until frothy.
- Add the cream of tartar, raising the mixer speed to high.
- Continue beating just to soft peaks; turn off mixer.
- Return the syrup to the burner and reheat just to simmering.
- With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added.
- Add the vanilla and almond extracts.
- Continue beating until the mixture cools to lukewarm.
- Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites.
- Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
- (Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.)
- Place the pans staggered on racks in the center half of the oven.
- Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside.
- Let the pans stand on wire racks until the meringues are completely cooled.
- Peel from the paper and store airtight until assembled.
- To prepare the buttercream: Beat together the butter, powdered sugar and preserves until light and fluffy.
- Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies.
- Top with the remaining meringues, pressing together tightly.
- Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer.