- 12
Ingredients
- 1/2 c whole unsalted raw almonds
- 3 egg whites
- 1/4 t cream of tartar
- 1/4 c Sucanat
- 12 t all-natural raspberry preserves
Preparation
Step 1
1. Preheat oven to 275-300.
2. Process almonds in a food processor for at least 30 seconds, then pulse 10 mire times or until finely ground; set aside.
3. In a large bowl, whisk egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form, about 5 mins. Add almonds and Sucanat and mix with a spatula until blended, about 30 seconds.
4. Using a tablespoon, drop small mounds of egg-white mixture onto 2 parchment-lined baking sheets, 12 on each sheet, about 2 inches apart. Bake for 15-18 mins or until lightly browned and firm to the touch. Let cool for 5 mins before placing on a wire rack. Let cool 10 more mins.
6. Spread 1 t raspberry preserves on half of macaroons and top with remaining macaroons. Store in an airtight container in refrigerator for up to 2 weeks. Serve chilled or at room temperature.