Almond Apricot Meringue Cookies

Source: dLife

Meringue cookies topped with apricot spread and almonds.

Nutrition Facts
Makes 7 servings
Amount Per Serving
Calories	72
Total Carbs	12.7g
Dietary Fiber	0.5g
Sugars	10.4g
Total Fat	1.9g
Saturated Fat	0.1g
Unsaturated Fat	1.8g
Potassium	0mg
Protein	1.9g
Sodium	60.4mg
Dietary Exchanges 1/4 Fat, 1/2 Meat, 1/2 Other Carbohydrate
See the Detailed Nutritional Analysis
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2 egg whites
0.25 tsp cream of tartar
0.12 tsp salt
0.5 tsp vanilla extract
0.5 tsp fresh lemon peel , grated
0.25 cup sugar
1 oz Nuts, almonds, sliced (equal to 2 tablespoons)
2.5 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.

Try using a sugar substitute like Splenda.