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Thumbprint Meringues

Becky Luigart-Stayner; Cindy Manning Barr
Yield 2 dozen (serving size: 1 cookie)
Add the jam mixture just before serving to keep the meringues light and crisp.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 225°.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.