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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 1 |
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This recipe is from the book, Martha Stewart Cookies . Ingredients:
1/2 cup heavy cream |
1 drop almond extract |
1 cup apricot preserves |
2 tablespoons apricot preserves |
4 large egg whites |
1 cup sugar |
1/8 teaspoon cream of tartar |
1/2 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 200°F.
2. Line two baking sheets with parchment.
3. Scoop a spoonful of meringue onto a large oval soupspoon, and use another soupspoon to form meringue into the shape of a small egg.
4. Spoon 12 ovals onto prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creatin a porcupine effect.
5. Bake cookies until they are crisp on the outside but have marshmallow consistency inside, about 1 hour.
6. Reduce oven to 175F, if meringue starts to brown.
7. Remove from oven, and gently press the bottom of each meringue, so that it might be filled.
8. Turn off oven, and return the porcupines to the oven to dry for 20 minutes.
9. Then let cool completely, on wire rack.
10. Put cream and almond extract in the chilled bowl of an electric mixer fitted with the wisk attachment, and mix on medium speed, until just stiff, about 2 minutes.
11. Fill half the hollowed meringues with the filling, and the remaining halves with apricot preserves.
12. Sandwich together.
13. Serve immediately.
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