Boysenberry-filled Sandwich Cookies

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 1/4 cups sliced almonds, blanched (about 4 ounces)
• 1 cup powdered sugar
• 1/2 cup egg white, completely free of yolk (4 to 5)
• 1/2 cup granulated sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 6 1/2 tablespoons unsalted butter, slightly softened
• 1 1/4 cups powdered sugar
• 1/3 cup seedless boysenberry preserves or 1/3 cup jam

Recipe

• 1 preheat the oven to 325°f
• 2 line 2 very large baking sheets with baking parchment.
• 3 toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown.
• 4 set aside to cool.
• 5 turn the oven down to 300°f.
• 6 grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily.
• 7 thoroughly stir the remaining powdered sugar into the almonds.
• 8 combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat.
• 9 bring just to a boil, stirring.
• 10 cover the pan and boil for 1 1/2 minutes to allow the steam to wasu the sugar crystals from the sides of the pan.
• 11 uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, vigorously, and reaches the firm ball stage (240 f on a candy thermometer).
• 12 to test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds. the syrup should form a firm ball when squeezed between the fingers.
• 13 set the syrup aside.
• 14 beat the egg whites with an electric mixer on medium speed until frothy.
• 15 add the cream of tartar, raising the mixer speed to high.
• 16 continue beating just to soft peaks; turn off mixer.
• 17 return the syrup to the burner and reheat just to simmering.
• 18 with the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added.
• 19 add the vanilla and almond extracts. continue beating until the mixture cools to lukewarm.
• 20 use a rubber spatula to fold the almond mixture evenly into the beaten egg whites.
• 21 immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
• 22 (alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.).
• 23 place the pans staggered on racks in the center half of the oven.
• 24 bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside.
• 25 let the pans stand on wire racks until the meringues are completely cooled.
• 26 peel from the paper.
• 27 store aiftight until assembled.
• 28 to prepare the buttercream: beat togather the butter, powdered sugar, and preserves until light and fluffy. spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies.
• 29 top with the remaining meringues, pressing together tightly.
• 30 store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer.
• 31 (for longer storage, freze, tightly wrapped, for up to 2 weeks; thaw just before serving.)
• 32 allow the cookies to warm up slightly before serving.
• 33 makes about forty 1 1/4-inch sandwich cookies.