Posted On December 20, 2010

Filed under Cookies, Meringue

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1/2 pound unblanched almonds finely ground

1/2 pound sifted icing sugar

16 maraschino cherries, drained and chopped

2 egg whites

pinch of salt

few drops of almond flavouring

few drops of pure vanilla

Beat the egg whites until stiff but not dry and gradually beat in the sugar, beating after each addition until the mixture stands in peaks. Set aside about 4 Tbsp. of this meringue mixture for topping. To the remainder, add the almonds, then the drained and finely chopped cherries. Flavour with almond and vanilla. Drop by SMALL spoonfuls on a greased baking pan. Top each with a little of the plain meringue that you saved. Bake in a very hot (425 to 450 F) oven for about 5 min or until set and golden in colour.