Recipe By : The Baltimore Sun; Nov 25, 1990
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Blanched almond slices (4 oz)
1 c Powdered sugar
1/2 c Egg whites (4 to 5) --
- completely free of yolk
1/2 c Granulated sugar
1/2 ts Cream of tartar
1/4 ts Vanilla extract
1/8 ts Almond extract -- scant
Raspberry Buttercream:
6 1/2 tb Unsalted butter --
- slightly softened
1 1/4 c Powdered sugar
1/3 c Seedless raspberry preserves
- or jam
Cookies:
Heat the oven to 325°F. 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. Reset the oven to 300°F.
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 tb 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°F 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.
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" kisses spacing about 3/4" apart on the parchment lined
baking sheets. Alternately, pipe the mixture into 1" rounds using a
pastry bag fitted with a plain or open star 3/8" 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. Store airtight until assembled.
Buttercream:
Beat togather the butter, powdered sugar, and preserves until light
and fluffy. Use a knife to spread (or pipe using a pastry bag and
tube) 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. For longer
storage, freeze, tightly wrapped, for up to 2 weeks; thaw just
before serving. Allow the cookies to warm up slightly before
serving.
