CHERRY MERINGUE MACAROONS
2 egg whites
1/2 teaspoon almond extract
dash salt
2/3 cup sugar
1 1/3 cups flaked coconut
1/2 cup maraschino cherries, rinsed and pat dry
1/4 cup chopped almonds
Heat oven to 325 degrees F. Line cookie sheets with brown paper.
In small bowl combine egg whites, almond extract and salt. Beat on highest speed until soft peaks form; gradually add sugar, beating until stiff peaks form.
Gently fold in coconut, cherries and almonds until well blended. Drop by rounded teaspoonfuls onto prepared cookie sheets.
Bake for 20-22 minutes or until lightly browned. Cool completely. remove from
cookie sheet with metal spatula.
Makes 36
Source: Pillsbury
2 egg whites
1/2 teaspoon almond extract
dash salt
2/3 cup sugar
1 1/3 cups flaked coconut
1/2 cup maraschino cherries, rinsed and pat dry
1/4 cup chopped almonds
Heat oven to 325 degrees F. Line cookie sheets with brown paper.
In small bowl combine egg whites, almond extract and salt. Beat on highest speed until soft peaks form; gradually add sugar, beating until stiff peaks form.
Gently fold in coconut, cherries and almonds until well blended. Drop by rounded teaspoonfuls onto prepared cookie sheets.
Bake for 20-22 minutes or until lightly browned. Cool completely. remove from
cookie sheet with metal spatula.
Makes 36
Source: Pillsbury
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