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Almond Apricot Meringue Cookies
Source: dLife

Meringue cookies topped with apricot spread and almonds.

Prep Time: 20 minutes
Cook Time: 3 hours
Difficulty: Intermediate

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
1/2 Fat , 1/2 Meat , 1 Other Carbs , 1/2 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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2 each  egg whites
0 1/4 tsp  cream of tartar
0.125 tsp  salt
0 1/2 tsp  vanilla extract
0 1/2 tsp  fresh lemon peel
0 1/4 cup  sugar
1 oz  sliced almonds
2 1/2 tbsp  Jam, apricot
  1. Preheat the oven to 275 degrees F.
  2. 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.
  3. 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.
  4. Heat a skillet over medium high heat. Cook the almonds for 4 minutes, stirring frequently.
  5. Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each.

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