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Almond Meringues

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For meringue
  Egg whites 3 (At Room Temperature)
  Cream of tartar 1⁄4 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Fresh fruit/Fruit preserves 1⁄2 Cup (8 tbs)

Cover 3 baking sheets with plain brown paper or foil.
Set aside.
For meringue: In medium mixing bowl beat egg whites, cream of tartar and almond extract on medium speed of electric mixer until foamy.
Add sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form and sugar is almost dissolved.
Drop meringue by tablespoons, 3 inches apart, onto prepared baking sheets.
Use the back of a spoon to form a hollow in each meringue, building up sides.
Bake in preheated 300°F convection oven on racks #1, #3 offset and #4 for 15 minutes (or bake in preheated 300°F radiant bake oven 20 minutes).
Turn off oven.
Let meringues dry in oven with door closed, 30 minutes.
To store, place meringues in a cool, dry place until ready to serve or up to 1 week.
Just before serving, spoon a heaping teaspoon of cream cheese into center of each meringue.
Top with fruit or preserves.
Serve immediately.

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Almond Meringues Recipe