Raspberry Powder Puffs

Raspberry Powder Puffs
Petrina Tinslay
A raspberry-sour cream filling holds together fluffy orange-flavored cookies.

Get the recipe.
Makes 24 puffs
preparation
25
minutes
cooking
50
minutes

Ingredients

4
egg whites
1
cup
sugar
1
teaspoon
grated orange zest
1
teaspoon
vanilla extract
1
cup
all-purpose flour
1
teaspoon
baking powder
1
cup
sour cream
1/3
cup
raspberry preserves
confectioners' sugar (for dusting)

Directions

  1. Heat oven to 350° F.
  2. Using an electric mixer fitted with a whisk attachment, beat the egg whites on high until stiff peaks form, about 1 1/2 minutes. With the mixer running, slowly add the granulated sugar. Continue beating until glossy, about 1 minute. Add the orange zest and vanilla.
  3. In a small bowl, combine the flour and baking powder. Gently fold the flour mixture into the egg mixture until no white streaks remain. Spoon the batter into a large resealable plastic bag. Using scissors, cut the end off a corner of the bag to create a circle about 1/2 inch in diameter. On a parchment-lined baking sheet, pipe the batter into 24 1 1/2-inch rounds (about the size of silver dollars). Bake until puffed and golden, about 12 minutes. Transfer to a rack to cool completely.
  4. Meanwhile, in a small bowl, combine the sour cream and preserves. Spread some of the raspberry mixture onto the bottom of half the cookies. Form sandwiches with the remaining cookies. Sprinkle with the confectioners' sugar just before serving.
Emma Knowles
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 21 %
  • Calcium 49.33 mg
  • Carbohydrate 31.77 g
  • Cholesterol 8.43 mg
  • Fat 4.15 g
  • Fiber 0.4 g
  • Iron 0.59 mg
  • Protein 2.93 mg
  • Sat Fat 2.52 g
  • Sodium 72.33 mg
What does this mean? See Nutrition 101.