Bittersweet Chocolate Macaroons with Raspberry Preserves

[patriceinil]

Ingredients:
2 Cups Almond Flour
3 Cups Confectioners Sugar
1/4 Cup Cocoa Powder, sifted
2-3 drops Red Food Coloring
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1/4 Cup Granulated Sugar
2/3 Cup Egg Whites
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1 Cup Raspberry Preserves

Directions:
Preheat oven to 350*F. Combine almond flour, cocoa powder and confectioners sugar in a bowl. Place egg whites and granulated sugar into the bowl of a stand mixer and whip to soft peak then add the food coloring. Whip until just stiff peaks form. Add almond mixture and gently fold together until combined. Place in piping bag and pipe small, even sized circles about 1"-1 1/2" in diameter onto a parchment or Silpat lined baking sheet. Set aside (not near stove) for 10 minutes to allow a skin to form on the piped dough. Bake 8-10 minutes or until cooked. Remove from oven and allow to cool completely.

Take 1 cooled cookie add preserves and top with another cookie of the same size to make a sandwich.

[Farmfresh]

Looks like this one is even Gluten Free! Score!