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Raspberry Almond Meringues

Yield: about 40 cookies
Prep 45 mins Bake 300°F 20 mins Stand 1 hr 30 mins
Raspberry Almond Meringues
  • 3  egg whites
  • 4  ounces  blanched almonds (3/4 cup)
  • 2  tablespoons  granulated sugar
  • 1/4  teaspoon  almond extract
  • 1/8  teaspoon  salt
  • 1/3  cup  sugar
  • 1/4 - 1/3  cup  raspberry preserves or jam
  •  Powdered sugar

1. Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 300 degree F. Line 2 large cookie sheets with foil or parchment paper.

2. Meanwhile, place almonds and the 2 tablespoons sugar in a food processor. Cover and process until almonds are finely ground (you should have about 1-1/3 cups). (Or, if you have a coffee grinder or nut grinder, work in small batches to grind the nuts and sugar.)

3. In a large mixing bowl, combine egg whites, almond extract, and salt. Beat on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks from (tips stand straight). Fold in almond mixture.

4. Spoon mixture into a decorating bag fitted with a small open star tip or a round tip with a large opening. Pipe into 1-1/2-inch circles 1 inch apart on prepared cookie sheets, building up the edges. If the tip gets clogged, use a toothpick to unclog. Bake on separate racks in the preheated oven for 20 minutes. Turn off oven and let cookies dry in oven with door closed for 1 hour. Transfer cookies to a wire rack and let cool completely.

5. Just before serving, spoon about 1/4 to 1/2 teaspoon of the raspberry preserves into the center of each cookie. Sift powdered sugar lightly over filled cookies. Makes about 40 cookies.

Nutrition Facts (Raspberry Almond Meringues)
  • cal. (kcal) 32,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 4,
  • fiber (g) 0,
  • pro. (g) 1,
  • sodium (mg) 13,
  • Percent Daily Values are based on a 2,000 calorie diet

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