GREEN TEA RASPBERRY MACAROONS
Steps:
- 1. FOR COOKIES: Line 2 baking sheets with parchment paper. Prep a large pastry bag. Process half the almond flour, confectioners' sugar, and the salt in a food processor until the mixture is finely ground, about 20 sec. Transfer to a bowl and repeat with remaining almond flour and confectioners sugar. Stir in the green tea powder and set aside. 2. With electric mixer, beat egg whites at medium-low speed in a large bowl until opaque and frothy, about 30 sec. Add cream of tartar, increase speed to medium-high, continue beating until white, thick, voluminous, like shaving cream, about 90 sec. Slowly sprinkle in granulated sugar and beat until stiff peaks form, about 60 sec. 3. Gently fold a quarter of the almond flour mix into the whites, followed by vanilla. Gradually fold in the rest of the almond flour until a thick batter forms. 4. Fill the pastry bag with the batter, twisting the top to create pressure. Pipe 20 2-inch mounds about 1 inch apart onto each baking sheet. Use back of a teaspoon or your finger dipped in cold water to smooth the surface. Let cookies sit 1-2 hours at room temperature until a skin forms. 5. Heat oven to 325 degrees with rack in the middle. Bake 1 sheet at a time, until lightly browned, about 20 min, rotating halfway through baking. Slide parchment paper onto wire rack and cool completely. 6. FOR FILLING: Combine the eggs, granulated sugar, vanilla, and salt in a large heatsafe bowl. Place bowl over pan of simmering water (don't let bowl touch the water). Whisk gently but constantly, heating until 160 degrees and thin and foamy. 7. Remove bowl from water. With electric mixer, beat the egg mixture at medium-high until light, airy, and cooled to room temp, about 5 min. Reduce speed to medium and add butter, 1 piece at a time (it may look curdled halfway through). Add raspberries. Increase speed to high and beat until fluffy, about 1 min. 8. Assemble into sandwiches.
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