Cherry Meringue Macaroons recipe
Source: Pillsbury - used with permission
2 egg whites
1/2 teaspoon almond extract
Dash salt
2/3 cup granulated 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 teaspoonsful onto prepared cookie sheets.
Bake for 20-22 minutes or until lightly browned. Cool completely.
Remove from cookie sheet with metal spatula.
