Italian Raspberry Meringues
3 Egg Whites, Room Temperature
4 Ounces Blanched Almonds (3/4 Cup)
2 Tablespoons Granulated Sugar
1/4 Tsp Almond Extract
1/8 Tsp Salt
1/3 Cup Sugar
1 Cup Raspberry Preserves Or Jam
Allow egg whites to stand at room temperature for 15 minutes.
Preheat oven to 300 degree F. Line 2 large cookie sheets with parchment paper.
Meanwhile, place almonds and the 2 tablespoons sugar in a food processor. Cover and process until almonds are finely ground Or, if you have a coffee grinder or nut grinder, work in small batches to grind the nuts and sugar
In a large mixing bowl, combine egg whites, almond extract, and salt. Beat on medium speed of an electric mixer until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Fold in almond mixture gently.
Spoon mixture into a decorating bag fitted with a small open star tip or a round tip with a large opening. Pipe into 1-1/2 inch circles, 1 inch apart, on prepared cookie sheets, building up the edges (If the tip gets clogged, use a toothpick to unclog) approximately 36-40 cookies. Bake for 18 minutes. Turn off oven and let cookies dry in oven with door closed for 1 hour. Transfer cookies to a wire rack and let cool completely.
Spoon about 1/4 to 1/2 teaspoon of the raspberry preserves into the center of each cookie. Sift powdered sugar lightly over filled cookies.