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)
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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
- 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.
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