French Almond Macaroons

In food processor, pulse icing sugar with almonds until fine. Sift through fine sieve into bowl; set aside.

In large bowl, beat egg whites until foamy. Beat in granulated sugar and meringue powder until soft peaks form. Tint mixture purple. Fold in almond mixture, one-third at a time, until blended.

Using piping bag fitted with oe-inch (5 mm) plain tip, pipe meringue into 1-inch (2.5 cm) rounds, 1 inch (2.5 cm) apart, onto parchment paper-lined baking sheets. Let stand for 15 minutes.

Bake in 325°F (160°C) oven until puffed, smooth and cracked around bottom edges, 12 to 14 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container for up to 3 days.)

Black Currant Filling: Meanwhile, press jam through fine sieve into small saucepan. Bring to boil over medium heat; reduce heat and simmer until thickened slightly, about 5 minutes. Transfer to bowl to let cool until thickened and spreadable, stirring occasionally.

Spread about 1/4 tsp (1 mL) filling onto bottom side of half of the macaroons. Sandwich with remaining macaroons, bottom side down. (Make-ahead: Store layered between waxed paper in airtightcontainer for up to 24 hours.)

Additional information : Caramel Macaroons: Tint macaroons with light brown food colouring.
Caramel Filling: In heavy saucepan, stir 1/2 cup (125 mL) granulated sugar with 3 tbsp (45 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water.

Bring to boil over medium-high heat, without stirring but brushing down side of pan often, until amber, 6 to 9 minutes.

Standing back and averting face, whisk in 1/3 cup (75 mL) whipping cream. Return to boil, stirring occasionally, until soft ball stage of 234 to 240°F (112 to 116°C), and 1 tsp (5 mL) syrup dropped into cold water forms soft pliable ball, 1 to 2 minutes. Remove from heat. Stir in 1 tbsp (15 mL) butter. Let cool to room temperature.

Chocolate Macaroons: Omit food colouring. Add 2 tbsp (25 mL) cocoa powder to icing sugar and almonds before sifting.

Chocolate Ganache Macaroons:
Chocolate Filling: In saucepan, heat 1/4 cup (50 mL) whipping cream over medium heat until small bubbles form around side of pan. Stir in 2 oz (60 g) bittersweet chocolate, finely chopped, until melted. Stir in 1 tbsp (15 mL) unsalted butter until smooth. Transfer to bowl. Let cool until thick enough to spread.

Pistachio Macaroons: Tint macaroons with green food colouring.
Pistachio Filling: In food processor, pulse together 2/3 cup (150 mL) icing sugar, 1/3 cup (75 mL) shelled pistachios and pinch cardamom until fine. Add 2 tbsp (25 mL) unsalted butter, softened. Tint with green food colouring. Pulse to form paste.