These impressive little French jewels are perfectly bite-size and add an elegant touch to a dessert tray. They are notoriously tricky to make, but we've made this recipe as foolproof as possible. They demand all of your attention while making them, but the accolades you'll receive from guests make it all worthwhile. These cookies can easily be reinvented with different flavours of preserves, such as peach or apricot. Or try dulce de leche or chocolate ganache for a richer filling.
- Portion size 30 servings
- Credits : Canadian Living: Holiday 2012
- 3/4 cups ground almonds
- 3/4 cups icing sugar
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 egg whites
- 1/3 cup seedless raspberry jam
MethodIn bowl, stir almonds with icing sugar; set aside.
In small saucepan, bring granulated sugar and water to boil over medium-high heat; boil, without stirring, until candy thermometer registers 250ºF (121ºC), about 3 minutes.
Meanwhile, in stand mixer with whisk attachment, or with electric beater, beat egg whites on medium-high speed until soft peaks form, about 4 minutes.
Decrease speed to medium-low; pour in sugar mixture in slow, steady stream. Increase to medium-high; beat until stiff, glossy and cooled to room temperature, 3 to 5 minutes.
Using spatula, fold in almond mixture in 2 additions. Using spatula, fold and press batter against side of bowl just until mixture deflates, runs off spatula in thick, steady stream and forms ribbons on batter in bowl disappear within 1 minute.
Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe batter into 1-1/4-inch (3 cm) circles, about 2 inches (5 cm) apart, onto 2 parchment paper–lined baking sheets. Gently tap pans twice on counter to smooth tops and remove air bubbles. Let stand until dry to the touch, about 15 minutes.
Place pans in top and bottom thirds of 350ºF (180ºC) oven; immediately reduce temperature to 275ºF (140ºC). Bake, rotating and switching pans halfway through, until bottoms just begin to brown yet tops remain white, 8 to 10 minutes. Let cool on pans on racks. (Make-ahead: Store in airtight container for up to 3 days.)
Pipe or spoon 1/2 tsp jam onto flat side of 1 cookie; sandwich with second cookie, pressing lightly to push filling to edge. Repeat with remaining cookies. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 5 mg
- Sugars 8 g
- Protein 1 g
- Calories 49.0
- Total fat 1 g
- Potassium 23 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 9 g
- Iron 1.0
- Calcium 1.0