Cherry-Almond Meringue Cookies
- Cook Time: 20 minutes
- Servings: Makes about 48 meringue cookie
- Course: Dessert
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- 3 egg whites
- 3/4 cup blanched almonds
- 2 tablespoons granulated sugar
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1/3 cup granulated sugar
- 1/3 to 1/2 cup cherry preserves Powdered sugar (optional)
Place egg whites in a large bowl. Let stand at room temperature for 30 minutes.
Preheat oven to 300 degrees F.
Line two large cookie sheets with Reynolds® Parchment Paper; set aside.
In a food processor, combine almonds and the 2 tablespoons granulated sugar. Cover and process until almonds are finely ground. (Or if you have a coffee grinder or nut grinder, work in small batches to grind the nuts with the sugar.)
For meringue: Add almond extract and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/3 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks from (tips stand straight). Fold in almond mixture.
Transfer meringue to a decorating bag fitted with a small open star tip or a large round tip. Pipe 1-1/2-inch circles 1 inch apart onto the prepared cookie sheets, building up sides to form shells. If the tip gets clogged, use a toothpick to unclog.
Bake all of the meringue cookies at the same time on separate oven racks for 20 minutes. Turn off oven; let cookies dry in oven with door closed for 1 hour.
Lift cookies off paper. Transfer to a wire rack; cool completely.
Before serving, spoon about 1/2 teaspoon of the cherry preserves into the center of each meringue cookie. If desired, sprinkle lightly with powdered sugar.
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