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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

French Filled Macaroons

Yield: 46 sandwich cookies
Prep 25 mins Bake 325°F 10 mins
French Filled Macaroons
Ingredients
  • 1  cup  whole or slivered blanched almonds
  • 2  cups  powdered sugar
  • 3  egg whites
  •  Dash  salt
  • 1/2  teaspoon  vanilla
  • 1  cup  shredded coconut, finely chopped
  •  Purchased lemon curd
  •  Raspberry jam
Directions

1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper; set aside. In a food processor, combine blanched almonds and 1 cup of the powdered sugar. Cover and process until very finely ground. Set aside.

2. In a large bowl, combine egg whites, salt, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 1 cup powdered sugar, about 1 tablespoon at a time, beating on high speed just until stiff peaks form (tips stand straight). Sprinkle about one-fourth of the almond mixture over the egg mixture; fold in with a large spatula. Continue sprinkling and folding in almond mixture, one-fourth at a time, until the two mixtures are combined.

3. Transfer macaroon mixture to a large pastry bag fitted with a large round tip (about 1/2-inch). Pipe half the macaroon mixture into 1-inch circles on prepared cookie sheets. Pipe remaining half of the macaroon mixture into 1-inch mounds on prepared cookie sheets. Sprinkle tops of mounds with finely chopped shredded coconut.

4. Bake in a preheated oven about 10 minutes or just until set (cookies shouldn't crack). Cool cookies completely on cookie sheets on wire racks. Peel cookies from parchment paper.

5. Spread about 1/2 teaspoon lemon curd on the top of each of one-half of the rounds. Spread about 1/2 teaspoon raspberry jam on the top of each of remaining rounds. Top with cookie mounds, flat sides down. Makes about 46 sandwich cookies.

From the Test Kitchen
  • Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed in Step 5.

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