1 Cup powdered (confectioners’) sugar
1/2 Cup almonds, finely ground
3 Tbsp Hibiscus Powder
2 egg whites, at room temperature
1/4 Cup granulated sugar
1 Cup whipped cream
1/4 Cup plum jam (or other flavor of tart-but-seedless berry jam, if you prefer)
2 Tbsp Hibiscus Powder
Preheat the oven to 375 F and line baking sheets with parchment paper.
Pour the dry ingredients (ground almonds, powdered sugar, and hibiscus powder) into a food processor and pulse to combine. In a separate clean, dry stainless steel bowl, beat the egg whites with an electric mixer on high speed, until the whites hold soft peaks. One tablespoon at a time, slowly add the granulated sugar, and continue to whisk until the egg whites hold stiff, slightly glossy peaks. Remove the mixer and set aside.
Gently fold the ground almond mixture into the egg whites using a spatula, until nut mixture is incorporated. Transfer the batter to a pastry bag and pipe meringue in approx 2″ cookies (about 2 Tbsp each) on the parchment-lined baking sheets.
Bake cookies on the center rack in the oven for 15-18 min. Macarons will have jaggedy bottoms, and smooth tops. Allow cookies to cool completely on the parchment before removing.
In a fresh mixing bowl, combine the cup of whipped cream, fruit jam and Hibiscus Powder. Stir until just combined. Sandwich pairs of the cooled macarons with a tablespoon of hibiscus filling in the middle.
Keep assembled cookies refrigerated until serving.
*[You can also make a basic Hibiscus buttercream filling by creaming 6 Tbsp butter and 1 Cup powdered sugar, folding in the Hibiscus Powder, for a filling that won’t squish out so much as the temperature-sensitive whipped cream filling.]