Cherry Almond Meringues
Delightfully crisp on the outside with a soft, airy center, Cherry Almond Meringues are a show-stopping treat perfect for any occasion. This gluten-free dessert combines the subtle nuttiness of almond extract with bursts of tangy sweetness from finely chopped dried cherries, while lightly toasted sliced almonds add a delicate crunch. Made with just a handful of pantry staples, these meringues whip up into stiff, glossy perfection, then bake slowly to achieve their signature texture. Whether you pipe them into elegant shapes or drop rustic dollops onto the baking sheet, each bite delivers a melt-in-your-mouth sensation. Sprinkle with powdered sugar for a touch of elegance, and serve these as a light, dreamy confection alongside tea or coffee. Perfect for holiday spreads, gift boxes, or a midweek pick-me-up, these cherry almond meringues are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Almond extract
- 0.5 teaspoon Cream of tartar
- 0.25 teaspoon Salt
- 50 grams Dried cherries, finely chopped
- 30 grams Sliced almonds, lightly toasted
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a clean, dry bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy, about 1-2 minutes.
Add the cream of tartar and salt, then continue beating on medium-high speed until soft peaks form.
Gradually add the granulated sugar, one spoonful at a time, while beating continuously. This process should take about 5-7 minutes. Beat until stiff, glossy peaks form and the sugar is completely dissolved.
Gently fold in the almond extract, chopped dried cherries, and toasted sliced almonds using a spatula, being careful not to deflate the meringue.
Using a spoon or a piping bag with a star tip, drop or pipe small mounds of the meringue (about 2 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the meringues in the preheated oven for 90 minutes. Do not open the oven door during this time. Once baked, turn off the oven, and let the meringues cool completely inside with the door slightly ajar (this prevents cracking).
Optional: Lightly dust the cooled meringues with powdered sugar before serving for an elegant finish.
Store the meringues in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
53 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 10.5 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
