Thumbprint Meringues

Becky Luigart-Stayner; Cindy Manning Barr

Add the jam mixture just before serving to keep the meringues light and crisp.

Yield: 2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.3g
  • Carbohydrate: 8.4g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 5mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  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.
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