| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Desserts |
32 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1/4 |
ts |
Lemon extract |
| 1/4 |
ts |
Almond extract |
| 1/3 |
c |
Sugar |
| 2/3 |
c |
Ground almonds |
| 1/4 |
c |
Apricot spreadable fruit |
INSTRUCTIONS
Heat oven to 250. Cover cookie sheet with cooking parchment paper or
aluminum foil. Beat egg whites and extracts in medium bowl on high speed
until foamy. Gradually beat in sugar on high speed 3 minutes. Set bowl over
pan of simmering water and beat with hand beater or electric mixer 5
minutes or until double in volume; remove from heat. Beat until mixture is
stiff. Fold in almonds, 1/3 cup at a time.
Place meringue in decorating bag fitted with #21 star tip. Pipe sixty-four
1-inch stars onto uncreased cookie sheet. Bake 15 minutes. Turn off oven;
leave in oven with door closed 3 hours. Remove from oven. Cool completely
at room temperature. Place 1 teaspoon spreadable fruit on bottoms of half
of the meringues. Press bottoms of remaining meringues onto spread to form
sandwiches.
Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne
<djoyce@voyager.net> on Mar 20, 1997
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