French Macarons with Raspberry Filling and Pistachios
For the filling:
Pre-heat the oven to 375°. Line 2–3 baking sheets with non-stick baking parchment and set aside.
Place the finely ground almonds and powdered sugar together in the bowl of a food processor and mix together for about 5 seconds.
Put the egg whites and dried egg white powder into a large, clean bowl and whisk together until they form stiff peaks. Gradually whisk in the granulated sugar until the mixture is very thick and shiny.
With a large metal spoon, quickly fold the almond and powdered sugar into the meringue until evenly blended.
Spoon the mixture into a piping bag fitted with a ½ inch nozzle. Pipe rounds about 1½ inch in diameter onto the lined baking sheets, leaving the same amount of space between each one. You should get at least 30 rounds. Sprinkle with a little desiccated coconut, if desired.
Set them aside for 15 minutes to allow the macarons to form a crust on top. Bake in the pre-heated oven for about 10 minutes until the bottom is set and the top is slightly brown. Then transfer to cool on a wire rack.
When completely cool, sandwich the macarons with the Bonne Maman Raspberry Preserves, spreading it right to the edge of the rounds. Finally, roll the edges of the filled macarons in chopped pistachio nuts. Eat within 24 hours.
Instead of piping the mixture, it is possible to drop even spoonfuls into rough rounds on the baking sheets. They won’t have the dainty look of piped ones but will taste just as good and have a charm of their own!