Recipe by justcallmetoni
Based on a recipe from an old copy of Everyday Food, this is my version designed as a one point treat. A word of caution for other calorie counters, I have tried in other versions of meringues to use Splenda but have not had good results with more than a third substitute. (2 meringues = 1 WW pt)
Top Review by cookiedog
Fabulous Recipe!!! These are so pretty and would make a nice gift. They were fun to make too since my kitchenAid did all the work. I did not have dried cherries so I used dried cranberries. These had a crisp shell and the dried fruit made them a bit chewy. If you like meringues, you must try this recipe.
- 4 large egg whites, room temperature
- 1⁄4 teaspoon almond extract
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1 cup sugar
- 1⁄3 cup dried cherries
- 1⁄4 cup slivered almonds
Directions See How It's Made
- Preheat oven to 225 degrees.
- Line baking sheets with parchment paper.
- Chop the dried cherries and almonds into small bits.
- Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add sugar one tablespoon at a time. Continue to beat for an additional two or three minutes until sugar granules have dissolved and the eggs form stiff peaks. I found the batter to be quite sticky at this point.
- Gently fold in the cherries and almonds into the egg mixture. Make sure you have a nice even distribution.
- To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart. Alternately, place the batter into a large resealable bag and snip off about 3/8 inch of one tip. Pipe small mounds about the size of a medium walnut.
- Place baking sheets into the oven and bake one hour. Rotate the cookie sheets turning front to back. If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
- Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
- Store in an air tight container for up to one week.