Green Tea Raspberry Macaroons Recipes

Steps:

• Pulse confectioners' sugar and flour in a food processor until combined. Sift mixture 2 times.
• Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar; whisk until soft peaks form. Reduce speed to low; add superfine sugar. Increase speed to high; whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites; fold until smooth and shiny. Fold in puree and food coloring.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip; pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging tip to sides rather than forming peaks. Tap sheets on work surface to release trapped air. Let stand for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until crisp and firm, about 10 minutes. After each batch, increase oven to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let cool on sheets for 2 to 3 minutes. Transfer to a wire rack; let cool completely. (If sticking, spray water between parchment and hot sheet. The steam will help release macarons.)
• Sandwich 2 macarons with 1 teaspoon jam.

Steps:

• Preheat oven to 250 degree Fahrenheit.
• In a large bowl; beat egg whites with salt until foamy.
• Add mixture of gelatin and sugar gradually, beating until stiff peaks form.
• Fold in chocolate chips.
• Drop by teaspoons onto a cookie sheet lined with parchment paper.
• (I have also used a cookie sheet lined with aluminum foil and lightly sprayed with cooking spray) Bake at 250 degrees Fahrenheit for 25 minutes.
• Turn oven off.
• Let stand in closed oven for 30 minutes.
• Remove from cookie sheet and cool on wire racks.