Italian Raspberry Meringues



3 Egg Whites, Room Temperature

4 Ounces Blanched Almonds (3/4 Cup)

2 Tablespoons Granulated Sugar

1/4 Tsp Almond Extract

1/8 Tsp Salt

1/3 Cup Sugar

1 Cup Raspberry Preserves Or Jam

 Powdered Sugar


 Allow egg whites to stand at room temperature for 15 minutes.

Preheat oven to 300 degree F. Line 2 large cookie sheets with parchment paper.

Meanwhile, place almonds and the 2 tablespoons sugar in a food processor. Cover and process until almonds are finely ground Or, if you have a coffee grinder or nut grinder, work in small batches to grind the nuts and sugar

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

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) approximately 36-40 cookies. Bake for 18 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.

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.



3 dozen


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