Pink Raspberry Pistachio Shells (Printable Version)

# What You'll Need:

01 - Super fine almond flour (1¼ cups), sieved and top quality

02 - Powdered sugar (1¾ cups), strained thoroughly

03 - Egg whites (3 large) at house temperature, key for good foam

04 - Plain white sugar (¼ cup)

05 - Regular vanilla extract (½ teaspoon)

06 - Rosy gel coloring (just a tiny bit)

07 - Tangy raspberry preserve (½ cup), without seeds

08 - Crushed pistachios (¼ cup), chopped small for topping

01 - Warm your oven to a low 300°F (150°C) and line two cookie sheets with flat parchment sheets to stop any sticking

02 - Run almond flour and sugar dust through a strainer together, making sure you've got a super smooth mix without any lumps

03 - Turn your house-temp egg whites into shiny peaks, adding sugar bit by bit until they stand up tall, then fold in the vanilla and pink tint

04 - Slowly mix your powder blend into the egg foam until you see thick ribbons that melt back within 30 seconds - not runny or stiff

05 - Squeeze out small 1-inch rounds onto your lined trays, then bang the trays on the counter to pop trapped air

06 - Keep your piped circles out for 30-60 minutes, until you can touch the tops without getting sticky fingers

07 - Stick in the hot oven for 15-18 minutes until they're set but not brown and come off the paper easily

08 - After cooling, pair up similar sized shells and put jam between them, then roll edges in the pistachios

01 - You can't skip using warm egg whites - cold ones won't fluff up properly

02 - Don't overdo the folding step - you'll wreck the airiness if you mix too much

03 - The drying time isn't optional - that's what makes the cute bumps at the bottom

04 - Store your finished treats in a sealed box and eat within three days