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Desserts

Ginger-Cream Meringue Sandwiches

Ginger-Cream Meringue Sandwiches recipe
photo by:kraft
These are like something my grandmother use to make. I was so happy to find a recipe like this one! Meringues require a little more work, but are so worth it! And this has ...read more
posted by
 a cook
on 11/1/2006
time
prep:
30 min
total:
1 hr
servings
total:
25 servings, one meringue sandwich each
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What You Need

1
cup  PLANTERS Sliced Almonds, toasted, divided
4
 egg whites
1
cup  superfine sugar
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
pkg.  (3 oz.) crystallized ginger, finely chopped (about 1/2 cup)
1
Tbsp.  honey

Make It

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.

Kraft Kitchens Tips

Superfine Sugar
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.
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.
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