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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 6. To Store: 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 prior step. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	cup	blanched	1927.12	0.0	0.0	218.0
sugar	2	cups	powdered	933.6	239.44799999999998	0.0	0.0
egg white	3			51.48	0.7227	10.790999999999999	0.1683
salt	1	dash		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
coconut	1	cup	shredded chopped	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
lemon curd				-	-	-	-
raspberry jam				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.