|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.
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.