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Ingredients
- 1/2 cup whole unsalted raw almonds
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup sucanat
- 12 tsp all-natural raspberry preserves
Details
Servings 12
Preparation time 40mins
Cooking time 40mins
Preparation
Step 1
1. Preheat oven to 275 to 300.
2. Process almonds in processor for at least 30 seconds, then pulse 10 more times or until finely ground; set aside.
3. In a large mixer bowl, mix egg whites and cream of tartar with a whisk attachment at high speed until stiff peaks form, about 5 minutes. Add almonds and sucanat and mix with a spatula until blended, about 30 seconds.
4. Using a tablespoon, tablespoon-size cookie scoop or large piping bag, drop small mounds of egg white mixture onto 2 parchment-lined baking sheets, 12 on each sheet, about 2 inches apart. Bake 15-18 minutes or until lightly browned and firm to the touch. Let cool 5 minutes before placing on wire rack. Cool 10 more minutes.
5. Spread 1 tsp raspberry preserves on half of macaroons and top with remaining macaroons. Store in airtight conainer in refrigerator for up to 2 weeks. Serve chilled or at room temperature.
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