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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325°F | 2. Line 2 very large baking sheets with baking parchment. | 3. Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown. | 4. Set aside to cool. | 5. Turn the oven down to 300°F. | 6. Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily. | 7. Thoroughly stir the remaining powdered sugar into the almonds. | 8. Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat. | 9. Bring just to a boil, stirring. | 10. Cover the pan and boil for 1 1/2 minutes to allow the steam to wasu the sugar crystals from the sides of the pan. | 11. Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously, and reaches the firm ball stage (240 F on a candy thermometer). | 12. To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds. The syrup should form a firm ball when squeezed between the fingers. | 13. Set the syrup aside. | 14. Beat the egg whites with an electric mixer on medium speed until frothy. | 15. Add the cream of tartar, raising the mixer speed to high. | 16. Continue beating just to soft peaks; turn off mixer. | 17. Return the syrup to the burner and reheat just to simmering. | 18. With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added. | 19. Add the vanilla and almond extracts. Continue beating until the mixture cools to lukewarm. | 20. Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites. | 21. Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets. | 22. (Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.). | 23. Place the pans staggered on racks in the center half of the oven. | 24. Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside. | 25. Let the pans stand on wire racks until the meringues are completely cooled. | 26. Peel from the paper. | 27. Store aiftight until assembled. | 28. To prepare the buttercream: Beat togather the butter, powdered sugar, and preserves until light and fluffy. Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies. | 29. Top with the remaining meringues, pressing together tightly. | 30. Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer. | 31. (For longer storage, freze, tightly wrapped, for up to 2 weeks; thaw just before serving.) | 32. Allow the cookies to warm up slightly before serving. | 33. Makes about forty 1 1/4-inch sandwich cookies. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1 1/4	cups	sliced Blanched	2408.9	0.0	0.0	272.5
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
egg white	1/2	cup		63.18	0.8869	13.2435	0.2066
sugar	1/2	cup	granulated	159.9	30.004	5.005	2.496
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
almond extract	1/8	teaspoon		-	-	-	-
butter	6 1/2	tablespoons	unsalted softened	661.791	0.0554	0.7846	74.8645
sugar	1 1/4	cups	powdered	466.8	119.72399999999999	0.0	0.0
boysenberry preserve jam	1/3	cup	seedless	-	-	-	-

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