- 1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
- 1 cup finely ground almonds
- 3 egg whites
- Dash cream of tartar
- Dash salt
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon raspberry extract
- 4 - 6 drops red food coloring
- 1/4 cup unsalted butter
- 2 cups (divided) Imperial Sugar Confectioners Powdered Sugar
- 2 - 3 tablespoons milk
- 1/2 teaspoon almond extract
- 1/3 cup raspberry preserves
- Preheat oven to 325°F.
- Line 3 large cookie sheets with parchment paper. Set aside.
- Combine powdered sugar and almonds; mix well. Set aside.
- Combine egg whites, cream of tartar and salt in a large mixing bowl. Beat with an electric mixer on medium speed until frothy. Gradually add sugar 1 tablespoon at a time, beating on high speed until stiff peaks form. Fold in raspberry extract and food coloring. Fold in almond mixture (1/3 at a time) until incorporated.
- Spoon mixture into a pastry bag fitted with a 1/2 inch round tip. Pipe 30 (2-inch) circles onto parchment paper. Let stand at room temperature for 20-30 minutes before baking.
- Bake macaroons for 15-18 minutes or until set. Let cool on baking sheet for 2-3 minutes. Carefully peel from parchment paper and cool completely on wire racks.
- To prepare frosting: Beat butter and 1 cup of powdered sugar until combined. Beat in remaining sugar, milk and extract until creamy. Add additional milk for creamier consistency.
- Spread bottoms of cookies with about 1 teaspoon raspberry preserves and 1 tablespoon frosting. Top with remaining cookies bottom sides down.
IMPERIAL SUGAR INSIGHT
Variation: For lemon macaroons: Substitute lemon extract for raspberry extract, yellow food coloring for red food coloring and lemon curd for raspberry preserves.
Cook’s Tip: If you don’t have a pastry bag substitute a re-sealable plastic bag and cut a 1/4-inch from corner of bag.