** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Lightly grease two cookie sheets or, if you prefer, grease parchment or waxed paper spread on cookie sheets.
3. In a large bowl, beat the egg whites with the salt or cream of tartar until the whites make soft peaks.
4. To make a tender meringue, gradually add all but 2 tablespoons of the sugar as you continue to beat.
5. Check to see if the sugar has dissolved by pinching the meringue.
6. When you can no longer feel the crystals, fold in the remaining sugar, then the vanilla extract, and finally the apricots and almonds.
7. Drop neat spoonfuls of the meringue batter onto the cookie sheets; give them attractive peaks, as they will not spread or change their shape.
8. Bake for 1hour without opening the door. Turn off the oven and keep them in the unopened oven for at least another hour or as long as overnight.
9. Remove the cookies with a spatula. Store them in airtight tins or, closed tightly in a plastic bag, in the freezer, where they will keep indefinitely.
Comments on Apricot Almond Meringue Cookies Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 10.67mg per serving, low-fat with 0.81g per serving, low-saturated fat with 0.19g per serving and low-calorie with 26.1 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tree Nuts, Almonds, Sulfites, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
