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Ginger-Cream Meringue Sandwiches

average rating

rate/review

prep time

30 min

total time

1 hr 30 min

makes

photo by:

kraft

recipe by: kraft

what you need

1 cup sliced almonds, toasted, divided

4 egg whites

1 cup superfine sugar

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup finely chopped crystallized ginger

2 Tbsp. honey

make it

PREHEAT oven to 300°F. Trace 44 (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; process until finely chopped. Set aside. Beat egg whites with electric mixer on high 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. meringue onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds.

BAKE 25 min. or until meringues are lightly browned. (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 22 meringues just before serving; top each with a second meringue to assemble sandwiches as directed.

kraft kitchens tips

Apricot-Cream Meringue Sandwiches

Prepare as directed, substituting 1/4 cup chopped dried apricots and 1 Tbsp. each Kraft Pure Apricot Jam and sugar for the crystallized ginger and honey.

Make Ahead

Meringue cookies can be made ahead of time. Store in airtight container at room temperature up to 3 days before using as directed to assemble sandwiches.