Baking 101. Day 5

Today we finished our almond macaroons by filling them with raspberry jam. It took awhile to get the macaroons like this. I practiced for three days before our practical today. I still need practice...

Almond Macaroons.

Powdered Sugar 6 0z

Almond Flour 4 1/3 oz

Egg Whites 4 0z

Sugar 3.5 oz

Mixing:

Sift P. sugar and flour.

Whip egg whites and add sugar slowly as for cold meringue.

Fold in flour mixture.

Pipe on parchment paper.

Let dry for one hour.

Cook at 275 for about 20 minutes.