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1
Preheat the oven to 325F
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2
Line 2 very large baking sheets with baking parchment.
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3
Toast the almonds in the oven, stirring occasionally, for 6 to 8 minutes, or until tinged with brown.
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4
Set aside to cool.
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5
Turn the oven down to 300F.
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6
Grind the cooled almonds and 1/2 cup of powdered sugar in a food processor until very fine but not oily.
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7
Thoroughly stir the remaining powdered sugar into the almonds.
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8
Combine the granulated sugar and 3 tablespoons of hot tap water in a small heavy saucepan over medium-high heat.
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9
Bring just to a boil, stirring.
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10
Cover the pan and boil for 1 1/2 minutes to allow the steam to wasu the sugar crystals from the sides of the pan.
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11
Uncover and continue boiling, lifting the pan and swirling the contents occasionally, but never stirring, for about 1 minute longer until the syrup thickens, bubbles vigorously, and reaches the firm ball stage (240 F on a candy thermometer).
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12
To test for doneness without a thermometer, remove the pan from the heat and drop a small amount of the syrup into a cup of ice water; let stand for 10 seconds.
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13
The syrup should form a firm ball when squeezed between the fingers.
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14
Set the syrup aside.
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15
Beat the egg whites with an electric mixer on medium speed until frothy.
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16
Add the cream of tartar, raising the mixer speed to high.
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17
Continue beating just to soft peaks; turn off mixer.
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18
Return the syrup to the burner and reheat just to simmering.
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19
With the mixer on high speed, immediately pour a thin, steady stream of syrup down the side of the bowl (avoid the beaters or whip as the syrup will stick) until all of the syrup is added.
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20
Add the vanilla and almond extracts.
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21
Continue beating until the mixture cools to lukewarm.
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22
Use a rubber spatula to fold the almond mixture evenly into the beaten egg whites.
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23
Immediately drop the mixture from small spoons into 1-inch kisses spacing about 3/4 inch apart on the parchment lined baking sheets.
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24
(Alternately, pipe the mixture into 1-inch rounds using a pastry bag fitted with a plain or open star 3/8-inch diameter tip.
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25
).
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26
Place the pans staggered on racks in the center half of the oven.
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27
Bake for 19 to 22 minutes, reversing pans from front to back and switching racks about halfway through, until barely tinged and firm on top but still slightly soft inside.
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28
Let the pans stand on wire racks until the meringues are completely cooled.
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29
Peel from the paper.
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30
Store aiftight until assembled.
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31
To prepare the buttercream: Beat togather the butter, powdered sugar, and preserves until light and fluffy.
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32
Spread with a knife (or pipe using a pastry bag and tibe) small amounts of the cream over the flat sides of half the cookies.
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33
Top with the remaining meringues, pressing together tightly.
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34
Store the cookies airtight and refrigerated for up to 24 hours; they will soften too much if left longer.
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35
(For longer storage, freze, tightly wrapped, for up to 2 weeks; thaw just before serving.)
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36
Allow the cookies to warm up slightly before serving.
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37
Makes about forty 1 1/4-inch sandwich cookies.
