Preheat oven to 300°F. Trace 50 (2-inch) circles on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; pulse until finely chopped. Set aside. Beat egg whites with electric mixer on medium speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds.
Spoon 1 Tbsp. egg white mixture onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds. Bake 25 to 30 min. or until meringues are golden brown. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 25 meringues just before serving; top each with a second meringue to make sandwich.
Also known as bar sugar or castor sugar, superfine sugar is finely ground granulated sugar. Since it dissolves very quickly, it is preferred for use in the preparation of drinks and some confectionery recipes. If you can't find superfine sugar, place an equal measure of granulated sugar in food processor; process 15 sec. or until finely ground. Then, use as directed.
Apricot-Cream Meringue Sandwiches
Prepare as directed, substituting 1/4 cup chopped dried apricots and 1 Tbsp. each apricot preserves and sugar for the crystallized ginger and honey.
Meringue cookies can be made ahead of time. Store in airtight container at room temperature up to 3 days before using as directed.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 25 servings, one meringue sandwich each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.