Are Cupcakes Out? And These In?

You always remember your first.

Macaroon, that is.

It was 2007 and I was at Pierre Hermé in Paris for Thanksgiving. Walking into the small chocolatier was amazing - to see, smell, taste such delicately crafted sweets in a rainbow of colors and exotic flavors! I carried a box home, and was in love with everything French.

So I'm not sure why it took me so long to try my hand in baking these delectable bite-sized cookies.

But they're not your ordinary cookies. No sir.

They're little puffs of air baked with love and care. Filled with a creamy, fruit middle - that make them simply divine.

I'll be making these again for sure!

For the Cookies:
2 cups powdered sugar
1 cup (lightly packed) sifted almond flour (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

For the Cookie Filling:
4 cups frozen raspberries (about 15 ounces)
1 cup plus 6 tablespoons sugar, divided
1/4 cup egg whites (from about 2 large eggs), room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature
1/4 teaspoon (generous) rose water

Special Equipment:
Pastry bag
1/4-inch-diameter plain pastry tip
Heavy-duty stand mixer
Candy thermometer

Cookie Directions:

1. Line 2 large baking sheets with parchment.
2. Sift powdered sugar and almond flour into large bowl.
3. Using electric mixer, beat egg whites, sugar, and pinch of salt in medium bowl until medium peaks form.
4. Add egg white mixture to almond mixture; fold to incorporate.
5. 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).
6. Let rest on sheets at room temperature 20 minutes.
7. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F.
8. Bake cookies 5 minutes.
9. Reduce oven temperature to 325°F.
10. Continue to bake cookies until puffed and golden on top, about 10 minutes, reversing sheets after 5 minutes.
11. Cool cookies on sheets on rack. Carefully peel cookies from parchment. (Can be made 1 day ahead. Store in airtight container at room temperature.)

Cookie Filling:

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 1 1/2 cups, stirring frequently, 7 to 9 minutes.
3. Measure 1/2 cup mixture; strain into small bowl.
4. Cool strained jam and jam with seeds separately. (Can be made 1 week ahead. Cover jams separately and chill.)

For Buttercream:

1. Combine egg whites, 6 tablespoons sugar, and 1/4 teaspoon salt in bowl of heavy- duty stand mixer.
2. Set bowl over large saucepan of simmering water. Heat until candy thermometer inserted into mixture registers 140°F, stirring often, 3 to 4 minutes.
3. Using whisk attachment, beat egg white mixture at high speed until stiff meringue forms and mixture is at room temperature, 5 to 6 minutes.
4. With mixer running, add butter, 1 piece at a time, beating until each piece is incorporated before adding next.
5. Beat in rose water.
6. Add 3 tablespoons seedless jam, 1 tablespoon at a time, beating to blend well after each addition. (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.)

Cookie Assembly:

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. (Can be made 2 to 3 days ahead. Store in airtight container in refrigerator. Let stand at room temperature 30 minutes before serving.)

Recipe from Epicurious.com

Yield: Makes about 3 dozen sandwich cookies

Active time: 1 hour 30 minutes

Total time: 15 hours 30 minutes (includes cooling and chilling time)