Thumbprint Meringues

Thumbprint Meringues Recipe
Becky Luigart-Stayner; Cindy Manning Barr
Add the jam mixture just before serving to keep the meringues light and crisp.


2 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 37
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 8.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 5 mg
Calcium 0.0 mg


2 large egg whites
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup seedless raspberry jam
2 teaspoons raspberry liqueur


Preheat oven to 225°.

Cover 2 large baking sheets with parchment paper, and secure paper with masking tape.

Place egg whites and cream of tartar in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat just until combined.

Spoon batter into a large zip-top plastic bag. Seal bag; carefully snip off 1 bottom corner of bag. Pipe 24 mounds onto prepared baking sheets. Moisten thumb or a spoon with water, and press thumb or spoon into center of each mound to form an indentation.

Bake at 225° for 1 1/2 hours. Turn oven off; cool meringues in closed oven 2 hours or until dry. Carefully remove the meringues from paper.

Combine jam and liqueur, stirring with a whisk. Place mixture in a small zip-top plastic bag. Seal bag; carefully snip off 1 bottom corner of bag. Pipe about 1/2 teaspoon jam into indention in each cookie. Serve immediately.