Almond Macaroons

Preheat oven to 300°F and line two baking sheets with parchment paper.  Combine ground almonds and confectioners’ sugar until very fine in a food processor.  In a medium bowl whisk egg whites until stiff but not dry.  Add sugar gradually and continue to whisk until very stiff.  Add drops of food coloring to reach desired shade and mix gently until evenly combined. Using a rubber spatula, add one-third almond mixture to egg whites and gently fold in, leaving some streaks (be careful not to over mix).  Gently fold in remaining almond mixture by thirds.

Make a piping bag for the batter: Place a sturdy plastic storage bag into a tall water glass, folding its top back around the rim of the glass.  Spoon batter gently into plastic bag.  Remove bag from water glass and close, snipping a hole in one bottom corner.  Use this piping bag to pipe 1-inch kisses onto baking sheets.  Bake 18 to 20 minutes, turning pans halfway through baking or until set but not dried out.

Let cookies cool completely, and then carefully remove from parchment paper with a small offset spatula.  Sandwich cookies together with flavored buttercream and serve, or store airtight for up to 2 days.Raspberry Buttercream (light pink): Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter or margarine with a pinch of salt until fluffy.  Add 1 tablespoon confectioners’ sugar, 1 tablespoon seedless raspberry jelly, 1/4 teaspoon vanilla extract, and beat until blended.  Store covered and refrigerated, and let come to room temperature before using.  Recipe makes enough buttercream for 36 cookies, about 1/2 cup.

Chocolate Buttercream (light brown): Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter with a pinch of salt until fluffy.  Add 3 tablespoons confectioners’ sugar, 3 teaspoons cocoa powder, 1/4 teaspoon vanilla extract, and beat until blended.  Store covered and refrigerated, and let come to room temperature before using. Recipe makes enough buttercream for 36 cookies, about 1/2 cup.

Apple-Mint Buttercream (light green):Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter with a pinch of salt until fluffy.  Add 1 tablespoon confectioners’ sugar, 1 tablespoon apple-flavored mint jelly**, 1/4 teaspoon vanilla extract, and beat until blended.  Store covered and refrigerated, and let come to room temperature before using. Recipe makes enough buttercream for 36 cookies, about 1/2 cup.

Lemon Buttercream (light yellow):Using a mixer, beat 1/2 cup (1 stick) room temperature unsalted butter or margarine with a pinch of salt until fluffy.  Add 1 tablespoon confectioners’ sugar, 1 tablespoon lemon curd**, 1/4 teaspoon vanilla extract, and beat until blended.  Store covered and refrigerated, and let come to room temperature before using. Recipe makes enough buttercream for 36 cookies, about 1/2 cup.

*4 oz. whole almonds = 1 cup ground almonds **Can be found in a jar at most supermarkets near the jellies and jams.

Source: Almond Board