Serves 12 (1 cookie bite each) Prep Time: 1hr. Cooking Time: 40 min.
Container Count per Serving: 1/2 Yellow
1 c fresh or frozen raspberries
3/4 c + 2 TBS water, divided use
1/4 c raw honey
2 large egg whites
2 Tbsp. fresh lemon juice
1/2 tsp. pure vanilla extract
2 drops natural red food coloring
1/2 c sifted almond flour
1. Combine raspberries and 3/4 cup water in a small saucepan; cook, over medium-high heat, stirring occasionally, for 10 to 12 minutes or until berries have broken down and liquid becomes slightly thicker. Refrigerate to cool.
2. Place honey and remaining 2 tbs water in small saucepan; cook, over medium-high heat, stirring occasionally, until mixture reaches 240 degrees F with a candy thermometer.
3. While honey cooks, place egg whites and lemon juice in a clean, large metal mixing bowl; beat until soft peaks are formed. Set aside.
4. When the honey mixture reaches 240 degrees F, transfer it into a clean, heat-resistant pouring vessel (like a Pyrex measuring cup).
5. Slowly add honey mixture (in a thin stream) to egg whites, whisking vigorously until completely mixed.
6. Add extract and food coloring (if desired); continue whisking vigorously until the meringue forms stiff, glossy peaks.
7. Gently fold in almond flour; mix until well blended. Set aside.
8. Preheat oven to 300 degree F.
9. Line two baking sheets with parchment paper. Set aside.
10.Transfer meringue mixture into a large resealable plastic bag (or pastry bag). Squeeze out any excess air and seal bag. Cut off about 1/2 inch of the bottom corner of the bag.
11.On each prepared baking sheet,m pipe out 24 1-inch rounds, evenly spaced. Firmly tap each baking sheet against the kitchen counter a few times to release any air buttles.
12.Bake for 18-20 minutes, or until macaroons have risen about 1/8 inch. Remove from oven. Cool before removing from parchment paper.
13.Spread 1 Tbsp. raspberry filling on the flat side of each of the twelve cookies. Top each cookie with the flat side of a second cookie to make a sandwich.
TIP: Don't limit yourself to raspberries. Any fruit jam (made using the directions above) will make a great filling!
If you have a stand mixer, this would be a good way to beat the egg whites. If you don't, you might have somone slowly pour the hoeny mixture while you beat the egg whites.
Natural food coloring can be found at natural food stores or online.
Nutritional Information (per serving) Calories:53
Total Fat: 2g Saturated Fat: 0g Cholesterol: 0g Sodium: 10mg Carbohydrates: 8g Fiber: 1g Sugars: 6g Protein: 2g FIX APPROXED - from FIXATE
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