Macaroons with Raspberry Jam and Rose Buttercream

 Makes about 3 dozen
(although every time I have tried to make these cookies I end up with about 1 dozen cookies that are acceptable to use)

Notes: I would not suggest making these cookies if you are baking for a large number of people, or in general. I plan to try a different recipe for macaroons. The rose-buttercream however I thouhgt was really delicious and I would make it again. 

Macaroons:
2 cups powdered sugar
1 cup (lightly packed) sifted almond flour, or 3/4 cup sifted almond flour and 1/4 cup sifted hazelnut flour (sifted, then measured; any coarse particles reserved for another use)
1/2 cup (scant) egg whites (from about 3 large eggs)
2 tablespoons plus 1/2 teaspoon sugar 

1. Line 2 large baking sheets with parchment. 

2. Sift powdered sugar, almond flour, and hazelnut flour (if using) into large bowl. 

3. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form. Add egg white mixture to almond mixture; fold to incorporate.

Folding Almond flour into whipped egg whites

4. Working in 2 batches, fill pastry bag fitted with 1/4-inch-diameter plain pastry tip with batter (batter will be thin and will drip from bag). Pipe batter in 11/4-inch rounds on baking sheets, spacing 1 inch apart (cookies will spread slightly).

These aren't perfect do to the liquidiness of the batter, however these are about the size you want to pipe the cookies.

5. Let rest on sheets at room temperature 20 minutes.

Notes: The cookie batter is very liquidy, so I would suggest piping a quarter sized circle for each cookie, with an inch between each cookie. 

1. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F.
2. Bake cookies 5 minutes. Reduce oven temperature to 325°F. Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes.
3. Cool cookies on sheets on rack. Carefully peel cookies from parchment.

Notes: These cookies are very tasty, but very flimsy. They came out of the oven very airy and the tops of many of the cookies separated from the bottoms, when I tried to transfer them to a wire wrack. I could only use about 1 baking sheet worth of cookies each time I made this recipe. I

Filling:

4 cups frozen raspberries (about 15 ounces; do not thaw)
1 cup plus 6 tablespoons sugar, divided
1/4 cup egg whites (from about 2 large eggs), room temperature
10 tablespoons (11/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature
1/4 teaspoon (generous) rose water

Raspberry Jam:

1. Bring raspberries and 1 cup sugar to boil in large saucepan over high heat, stirring until sugar dissolves. 

2. Cook until berries are soft, juices thicken, and mixture measures about 11/2 cups, stirring frequently, 7 to 9 minutes. 

3. Measure 1/2 cup mixture; strain into small bowl. Cool strained jam and jam with seeds separately.

Straining the Jam

Notes: It is not necessary to make do this step if you would like to save time and effort. You can simply just buy a jar of seedless raspberry jam and a jar of raspberry jam with seeds, instead of making your own.

Raspberry-Rose Buttercream:

1. Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy-duty stand mixer. Set bowl over large saucepan of simmering water. Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes. 

2. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes. 

3. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next. 

4. Beat in rose water. Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. 

Notes:

I made a version of this Buttercream, with out the raspberry jam and I found it to an all over better consistency than the buttercream with raspberry jam. I also preferred the taste of the just rose buttercream.

 If buttercream looks broken or curdled, place bowl over medium heat and whisk 5 to 10 seconds to warm slightly, then remove from heat and beat again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.

Filling the cookies:

1. Line rimmed baking sheet with parchment. Using 1/2 teaspoon jam with seeds for each, spread jam over flat side of half of macaroons. 

2. Spoon buttercream into pastry bag fitted with 1/4-inch plain tip. Starting at outer edge of flat sides of remaining macaroons, pipe buttercream over in spiral. Gently press macaroons, jam-filled side down, onto buttercream-coated macaroons. Place on sheet. Cover; chill overnight. 

(This recipe is adapted from bonappetit.com)