These little sandwich cookies are festive, but meringues also taste delicious on their own (and have only 23 calories and 1 gram of fat).
- 1/2 cup roasted almonds
- 1/4 cup powdered sugar
- 1 teaspoon flour
- 1 egg white
- 1 pinch of salt
- 1 pinch of cream of tartar
- 3 tablespoons granulated sugar
- Zest of 1/2 an orange
- 1/4 teaspoon orange extract
- 1/3 cup low-sugar apricot preserves
- Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place nuts, powdered sugar, and flour in a food processor. Process for 15 to 30 seconds or until nuts are just ground.
- In a large bowl, beat egg white with an electric mixer until frothy. Add salt and cream of tartar and continue beating until soft peaks form. Add granulated sugar and beat until shiny, thick peaks form. Gently fold in nut mixture, orange zest, and orange extract.
- Transfer mixture to a zip-top bag. Cut off one of the corners, leaving a 1/2-inch opening. Pipe 1-inch mounds 1 inch apart onto prepared baking sheet. Bake for 25 minutes or until lightly browned. Turn off heat and let meringues sit in oven for 20 minutes more.
- Remove from oven and cool completely. Store in an airtight container for up to a week.
- When ready to serve, spread 1 teaspoon apricot preserves on the flat side of one meringue. Top with a second cookie and gently press together.
Per serving: 62 kcal cal., 2 g fat (0 g sat. fat), 8 g carb., 1 g fiber, 7 g sugar, 3 g pro., 14 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet