Raspberry jam is the fast filling for these ultra-light sandwich cookies. Using store-bought jam is a great time-saver.
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2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
1 cup confectioners’ sugar
3/4 cup almond flour
2/3 cup raspberry jam
How to Make It
Preheat the oven to 375°. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, combine the egg whites, cream of tartar and a pinch of salt and beat on high speed until foamy. Add the sugar a little at a time and continue to beat until all of the sugar is added and the egg whites hold stiff, glossy peaks.
Sift the confectioners’ sugar and the almond flour over the egg whites, then gently fold in the dry ingredients. Transfer the batter to a piping bag with a plain tip. Pipe teaspoon-size rounds of batter about 1 1/2 inches apart on the baking sheets, making about 60 rounds of batter.
Reduce the oven temperature to 325° and bake the cookies until the tops are firm, 10 to 12 minutes. Let the cookies cool to room temperature, then peel them off the parchment paper. Make sandwiches with pairs of the cookies, using about 1 teaspoon of the raspberry jam per cookie.
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