Bakeapple Macarons

When my good buddy Scott came back from a visit to Newfoundland, he had in his luggage a jar of bakeapple jam for me. Commonly known as cloudberry, before living in Newfoundland, I never heard of such berries but I was hooked. I wanted to bake with it for a while but never took the opportunity when I was back there. Scott changed that :)

Bakeapple Macarons

1 Cup of almond powder
3/4 cup of powder sugar
3 egg whites
1/2 teaspoon of vanilla extract
1/2 cup of sugar
1/3 cup of bakeapple jam (or any other preserve you like)

Put parchement paper on a baking sheet.

Mix together the alomd powder and powder sugar, set aside.

Beat the egg whites with the vanilla extract until they are foamy. Gradualy add the sugar until you have a meringue. Fold in the almond/sugar mixture until smooth. Be careful not to fold too much, you don't want the mixture to fall. Put the batter in a pastry bag and make 1 inches dots on the parchement paper.


Let it dry at room temperature for about an hour.

Preheat the oven at 350.

Place in the middle of the oven. Bake for about 12-15 minutes with the oven door open a litte bit. I used a wooden spoon to open the door (oh and put curious pets out of the kitchen).

Let it cool down completely. Spread the jam on the flat side of the cookie and close it with another one.

Bon Appetit!