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Ingredients

Makes 35 macaroons

• 1 cup confectioners' sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 1/4 cup superfine sugar
• 3/4 cup seedless raspberry jam, for filling
• MACAROON VARIATIONS
• Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
• Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
• Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
• Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
• Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
• Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
• SUGGESTED FILLINGS FOR MACAROONS
• Chocolate: Chocolate Ganache
• Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
• Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
• Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
• Raspberry: 3/4 cup seedless raspberry jam
• Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.

Description

The Basic Batter And The Fillings For These Delectable Little Desserts Can Be Varied Endlessly Simply By Adding Different Flavorings And Colorings; For Starters, There\'s Chocolate, Coconut, Peanut, Pistachio, Raspberry, And Vanilla Bean.

Martha Stewart