Raspberry Almond Meringues

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Raspberry Almond Meringues

 

3 egg whites

4 ounces blanched almonds (3/4 cup)

2 tablespoons granulated sugar

1/4 teaspoon almond extract

1/8 teaspoon salt

1/3 cup sugar

1/4 to 1/3 cup raspberry preserves or jam

Powdered sugar

 

Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to

300

degree F. Line 2 large cookie sheets with foil or parchment paper.

 

Meanwhile, place almonds and the 2 tablespoons sugar in a food processor. Cover

and process until almonds are finely ground (you should have about 1-1/3 cups).

(Or, if you have a coffee grinder or nut grinder, work in small batches to grind

the nuts and sugar.)

 

In a large mixing bowl, combine egg whites, almond extract, and salt. Beat on

medium

speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3

cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks from

(tips stand straight). Fold in almond mixture.

 

Spoon mixture into a decorating bag fitted with a small open star tip or a round

tip with a large opening. Pipe into 1-1/2-inch circles 1 inch apart on prepared

cookie sheets, building up the edges. If the tip gets clogged, use a toothpick

to

unclog. Bake on separate racks in the preheated oven for 20 minutes. Turn off

oven

and let cookies dry in oven with door closed for 1 hour. Transfer cookies to a

wire

rack and let cool completely.

 

Just before serving, spoon about 1/4 to 1/2 teaspoon of the raspberry preserves

into the center of each cookie. Sift powdered sugar lightly over filled cookies.

 

Makes about 40 cookies.

Prep: 45 minutes

Bake: 20 minutes

 

Source: Better Homes and Gardens

 

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