Cherry Almond Meringues

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 36
• 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

Recipe

• 1 preheat oven to 225 degrees.
• 2 line baking sheets with parchment paper.
• 3 chop the dried cherries and almonds into small bits.
• 4 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.
• 5 gently fold in the cherries and almonds into the egg mixture. make sure you have a nice even distribution.
• 6 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.
• 7 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.
• 8 remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
• 9 store in an air tight container for up to one week.