Directions

Prep the ingredients:

1. Separate eggs. Place whites in a glass or metal bowl (not plastic) and let come to room temperature. Save yolks for another use. Line baking sheets with parchment paper, printed side down. Fit piping tip into bag.

   

Sift dry mix:

1. Pulse almond flour and confectioner's sugar in a food processor until fine. Sift the mixture into a bowl through a sieve. Repeat if needed until smooth.

   

Make the meringue:

1. Beat egg whites until foamy. Add cream of tartar and salt. Slowly beat in granulated sugar. Mix in red food coloring and whip until stiff peaks form (about 10–12 minutes).

   

Make the batter:

1. Fold a third of the meringue into the dry mixture with a spatula. Add the remaining meringue in two more portions. Batter should flow like thick honey and form a figure 8 without breaking. Stop folding once you reach this texture.

   

Pipe and rest:

1. Fill piping bag and pipe 40 rounds onto prepared sheets, holding the bag straight above the paper. Tap the baking sheets gently to release air bubbles. Let rest 30–90 minutes until tops are dry to the touch.

   

Bake and fill:

1. Preheat oven to 300°F. Bake sheets one at a time for 12–14 minutes, rotating halfway. Cool completely before removing from parchment. Pair shells and spread a teaspoon of raspberry preserves between them.