Cherry Almond Meringue Recipe
These pretty little Cherry Almond Meringues are the perfect, light sweet treat. A great addition is to dip into melted chocolate!
Are you starting to feel the pinch of your belt or pants after indulging in the past few weeks? If so, worry not, you don’t have to deprive yourself of sweets entirely.
Try out these pretty little Cherry Almond Meringues.
They are best served fresh but can be kept in an airtight container at room temperature.
A great addition is to dip one side of each meringue in melted chocolate shortly before serving, perhaps even adding a sprinkling of nonpareils. Yum!
If you want to dip the meringues in chocolate before serving, melt 3 oz. chocolate and 1 T. shortening over a small saucepan, stirring frequently.
Cherry Almond Meringues
- 2 egg whites
- 1/8 tsp. vanilla
- 1/8 tsp. cream of tartar
- 1/2 c. sugar
- 1/4 tsp. almond extract
- 1/4 tsp. cherry extract
- red food coloring optional
- note: you can omit the cherry and almond extract and add 1/2 teaspoon peppermint extract to make these peppermint-flavored.
- Line two large cookie sheets with foil. Set aside.
- In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Stir in extracts and food coloring. Using a decorating bag fitted with a large star tip, pipe cookies 1" or so in diameter onto prepared cookie sheets.
- Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.
Founder of Mom Spark – a lifestyle blog for moms.