Raspberry Powder Puffs

Raspberry Powder Puffs
five_whole_stars
Click a Star to Rate This Recipe
Makes 24 puffs| Hands-On Time: | Total Time:

Ingredients

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.
By August, 2005

Nutritional Information

  • Per Serving
  • Calories 175.1Calories From Fat 21%
  • Calcium 49.33mg
  • Carbohydrate 31.77g
  • Cholesterol 8.43mg
  • Fat 4.15g
  • Fiber 0.4g
  • Iron 0.59mg
  • Protein 2.93mg
  • Sat Fat 2.52g
  • Sodium 72.33mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.