Gluten-Free Almond Macaroons with Raspberry Filling Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Serving size: 1 cookie
Calories: 45 Calories

1.
Heat oven to 375° F.
2.
Line 2 cookie sheets with cooking parchment paper; spray paper with cooking spray. In small bowl, mix 1 cup Truvia Cane Sugar Blend and almond flour.
3.
In mixer fitted with whisk attachment, beat egg whites on medium speed about 1 minute or until foamy. Add cream of tartar; beat 2 to 3 minutes or until soft peaks form.
4.
Reduce speed to low; beat in 2 tablespoons Truvia Cane Sugar Blend. Increase speed to high, and beat until glossy, stiff peaks form, 3 to 5 minutes. Sprinkle with flour mixture, and carefully fold in until combined, being careful not to deflate egg whites.
5.
Place batter in decorating bag fitted with large round tip. Pipe 48 (1-inch) rounds onto cookie sheets. With wet finger, gently press down peaks on macaroons.
6.
Place macaroons in oven, and immediately lower oven temperature to 300° F. Bake 20 to 25 minutes or until light golden brown. Cool completely on pans before removing, about 20 minutes.
7.
Place preserves in small bowl. Stir slightly to break up chunks if necessary. Fill each pair of cookies with ½ teaspoon preserves.

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