Luxembourgli (raspberry Filled Sandwich Cookies)

INGREDIENTS

INSTRUCTIONS

           BUTTERCREAM:
FOR THE COOKIES:  Heat the oven to 325F.  Line 2 very large baking
sheets (or 3 smaller  ones) with baking parchment.  Toast the almonds
in the oven, stirring  occasionally, for 6 to 8 minutes, or until
tinged with brown. Set  aside to cool.  Reset the oven to 300F.  Grind
the cooled almonds and 1/2 cup of powdered sugar in a food  processor
until very fine but not oily.  Thoroughly stir the  remaining powdered
sugar into the almonds.  Combine the granulated sugar and 3 tablespoons
of hot tap water in a  small heavy saucepan over medium-high heat.
Bring just to a boil,  stirring. 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.  Uncover and  continue boiling, lifting the pan and
swirling the contents  occasionally, but never stirring, for about 1
minute longer until the  syrup thickens, bubbles vigorously, and
reaches the firm ball stage  (240 F on a candy thermometer). 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.  Set  the syrup aside.  Beat the egg whites with
an electric mixer on medium speed until  frothy. Add the cream of
tartar, raising the mixer speed to high.  Continue beating just to soft
peaks; turn off mixer.  Return the  syrup to the burner and reheat just
to simmering.  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. Add the
vanilla and almond extracts.  Continue beating until the mixture cools
to lukewarm.  Use a rubber spatula to fold the almond mixture evenly
into the  beaten egg whites.  Immediately drop the mixture from small
spoons  into 1-inch kisses spacing about 3/4 inch apart on the
parchment  lined baking sheets. (Alternately, pipe the mixture into
1-inch  rounds using a pastry bag fitted with a plain or open star
3/8-inch  diameter tip.) Place the pans staggered on racks in the
center half  of the oven.  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.  Let the
pans stand  on wire racks until the meringues are completely cooled.
Peel from  the paper.  Store aiftight until assembled.  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.  Top with the r4emaining meringues,  pressing together
tightly. Store the cookies airtight and  refrigerated for up to 24
hours; they will soften too much if left  longer.  (For longer storage,
freze, tightly wrapped, for up to 2  weeks; thaw just before serving.)
Allow the cookies to warm up  slightly before serving.  Makes about
forty 1 1/4-inch sandwich cookies.  [THE BALTIMORE SUN; November 25,
1990]  Posted by Fred Peters.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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