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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Almond Apricot Meringue Cookies

Source: dLife

Meringue cookies topped with apricot spread and almonds.

Nutrition Facts

Makes 7 servings
Amount Per Serving

Calories	72.0

Total Carbs	12.7 g

Dietary Fiber	0.5 g

Sugars	10.4 g

Total Fat	1.9 g

Saturated Fat	0.1 g

Unsaturated Fat	0.4 g

Potassium	40.4 mg

Protein	1.9 g

Sodium	60.4 mg

Dietary Exchanges 1.9 Fat, 0.0 Fruits, 0.5 Meat, 0.6 Other Carbs, 0.1 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each egg whites 0.25
0 1/4 tsp cream of tartar 0.125
0.125 tsp salt 0.5
0 1/2 tsp vanilla extract 0.5
0 1/2 tsp fresh lemon peel 0.25
0 1/4 cup sugar 1.0
1 oz sliced almonds 2.5
2 1/2 tbsp Jam, apricot

Directions

Preheat the oven to 275 degrees F.
Mix the egg whites in a bowl with an electric mixer on high speed until foamy. Mix in the tartar and salt. Add the grated lemon rind and vanilla. Add in the sugar 1 tablespoon at a time. Beat the mixture until thickened.
Use foil to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour. Turn off the oven and leave the cookies in the oven, without opening the door, for 2 hours. Take out of the oven and let cool.
Heat a skillet over medium high heat. Cook the almonds for 4 minutes, stirring frequently.
Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each.