Ingredients:
Unsalted butter, for greasing the baking sheets
4 large egg whites
1 3/4 cups(340 grams) granulated sugar
3 1/2 cups(340 grams) almond meal
2/3 ounce(18 grams) freeze-dried raspberries, blitzed to a powder
1 teaspoonalmond extract
20 small fresh raspberries (or see headnote)
3/4 cup¾ cup (100 grams) confectioners’ sugar
Directions:
Start by heating the oven to 375°F and lining two large baking sheets with parchment paper, greasing them just very slightly to allow the paper to stick to the sheet and not go flying.
Now get on to making the cookie paste mixture by whisking the egg whites in a large clean bowl until they are firm. Add the sugar and fold it in gently using a spatula or metal spoon. Add the almond meal along with the blitzed-up raspberry powder and almond extract and mix thoroughly until you have an even paste.
Have the confectioners’ sugar at the ready along with the raspberries. Take a heaped tablespoon of mixture, about 1½ ounces/40 grams if you want to be precise, and shape it into a flat round disk. Wrap the disk around a raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Repeat with the rest of the cookie paste.
Drop each ball into the confectioners’ sugar and roll around until fully and generously coated. Place seam side down on the baking sheets, making sure they are about ¾ inch/2 centimeters apart, as they will spread just a little.
Now bake these for 12 to 15 minutes, until they are just lightly golden. Take them out and let cool on the sheet for 10 minutes before moving them to a cooling rack.