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Recipe Name: Apricot Almond Meringue Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 48

4 Egg Whites, At Room
1 Pinch(s) Salt, or cream of tartar
3/4 Cup(s) Sugar, superfine
1 Teaspoon(s) Vanilla extract
4 Ounce(s) Dried apricots, finely diced
1/4 Cup(s) Slivered almonds, lightly
Preheat the oven to 225 degrees. Lightly grease two cookie sheets or,
if you prefer, grease parchment or waxed paper spread on cookie
sheets. In a large bowl, beat the egg whites with the salt or cream of
tartar until the whites make soft peaks. To make a tender meringue,
gradually add all but 2 tablespoons of the sugar as you continue to
beat. Check to see if the sugar has dissolved by pinching the
meringue. When you can no longer feel the crystals, fold in the
remaining sugar, then the vanilla extract, and finally the apricots
and almonds. Drop neat spoonfuls of the meringue batter onto the
cookie sheets; give them attractive peaks, as they will not spread or
change their shape. Bake for 1hour without opening the door. Turn off
the oven and keep them in the unopened oven for at least another hour
or as long as overnight. Remove the cookies with a spatula. Store them
in airtight tins or, closed tightly in a plastic bag, in the freezer,
where they will keep indefinitely. NOTES : These light, tender
meringue cookies are a good way to use up extra egg whites. Recipe by:
A Feast Of Fruits Posted to MC-Recipe Digest V1 #1052 by "Marie Smith"
<> on Jan 25, 1998

Nutrition (calculated from recipe ingredients)
Calories: 37
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 62.4mg
Potassium: 48.4mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 1.6g
Protein: 1.6g

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