Ingredients for Cherry Almond Meringues
- 3 large egg whites
- 1/2 teaspoon almond extract
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 cup granulated sugar
- 1/2 cup dried cherries
- Slivered Almonds
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How to Make Cherry Almond Meringues
- Preheat oven to 225°F (107°C).
- Line baking sheets with parchment paper.
- Finely chop 1/2 cup dried cherries and 1/4 cup slivered almonds.
- In a clean, grease-free bowl, using an electric mixer, beat 3 large egg whites with 1/4 teaspoon cream of tartar, 1/2 teaspoon almond extract, and a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar, one tablespoon at a time, to the egg whites while continuing to beat.
- Beat for another 2-3 minutes, or until stiff, glossy peaks form and the sugar is fully dissolved.
- Gently fold in the chopped cherries and almonds, ensuring even distribution.
- Spoon rounded tablespoons of meringue batter onto the prepared parchment paper, leaving about 1 inch between each meringue.
- Alternatively, transfer the batter to a large resealable bag, snip off a small corner (about 3/8 inch), and pipe small mounds onto the parchment paper.
- Bake for 1 hour.
- Rotate baking sheets, turning them front-to-back and top-to-bottom, for even baking.
- Continue baking for another hour, or until the meringues are completely dry and crisp.
- Remove from oven and let cool completely on the baking sheets before transferring to a wire rack.
- Store in an airtight container for up to one week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
0g
Carbs
1g
