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Apricot Almond Meringue Cookies

Make Apricot Almond Meringue Cookies at home with Egg Whites At Room Temperature, Salt Or Cream Of Tartar, Sugar Superfine, Vanilla Extract, and Dried Apricots Finely Diced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4
• 1 pinch
• 3/4 cup
• 1 tsp
• 4 oz
• 1/4 cup

Method (preview)

1. 1

   Preheat the oven to 225 degrees. Lightly grease two cookie sheets or, if you prefer, grease parchment or waxed paper spread on cookie sheets.

2. 2

   In a large bowl, beat the egg whites with the salt or cream of tartar until the whites make soft peaks.

3. 3

   To make a tender meringue, gradually add all but 2 tablespoons of the sugar as you continue to beat.

4. 4

   Check to see if the sugar has dissolved by pinching the meringue.

5. 5

   When you can no longer feel the crystals, fold in the remaining sugar, then the vanilla extract, and finally the apricots and almonds.

6. 6

   Drop neat spoonfuls of the meringue batter onto the cookie sheets; give them attractive peaks, as they will not spread or change their shape.

7. 7

   Bake for 1hour without opening the door.

8. 8

   Remove the cookies with a spatula.

9. 9

   Store them in airtight tins or, closed tightly in a plastic bag, in the freezer, where they will keep indefinitely.

10. 10

    Recipe by: A Feast Of Fruits on Jan 25, 1998