raspberry filled cookies

How To Make raspberry filled cookies

• 1

  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.
• 2

  Let the pans stand on wire racks until the meringues are completely cooled.
• 3

  Peel from the paper and store airtight until assembled.
• 4

  To prepare the buttercream: Beat together the butter, powdered sugar and preserves until light and fluffy.
• 5

  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.
• 6

  Top with the remaining meringues, pressing together tightly.
• 7

  Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer.
• 8

  FOR THE COOKIES: Heat the oven to 325 degrees.
• 9

  Line 2 very large baking sheets (or 3 smaller ones) with baking parchment.
• 10

  Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown.
• 11

  Set aside to cool and reset the oven to 300.
• 12

  Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily.
• 13

  Thoroughly stir the remaining powdered sugar into the almonds.
• 14

  Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat.
• 15

  Bring just to a boil, stirring.
• 16

  Cover the pan and boil for 1 1/2 minutes to allow the steam to wash the sugar crystals from the sides of the pan.
• 17

  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 on a candy thermometer).
• 18

  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.
• 19

  The syrup should form a firm ball when squeezed between the fingers.
• 20

  Set the syrup aside and beat the egg whites with an electric mixer on medium speed until frothy.
• 21

  Add the cream of tartar, raising the mixer speed to high.
• 22

  Continue beating just to soft peaks; turn off mixer.
• 23

  Return the syrup to the burner and reheat just to simmering.
• 24

  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.
• 25

  Add the vanilla and almond extracts.
• 26

  Continue beating until the mixture cools to lukewarm.
• 27

  Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites.
• 28

  Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
• 29

  (Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.)
• 30

  Place the pans staggered on racks in the center half of the oven.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card