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Almond-Cream Cheese Pineapple Meringues

Source of Recipe

Recipes from Friends - Bev
Almond-Cream Cheese Pineapple Meringues
Makes about 40.
Like cotton candy, these cream-cheese filled cookies will simply melt in your mouth.

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
1 cup sugar
1 8-ounce container soft-style cream cheese with pineapple
Fresh fruit or preserves

In a large mixing bowl let the egg whites stand at room temperature for 30 minutes. Meanwhile, line 2 large cookie sheets with parchment paper. Set aside.

Add the cream of tartar and almond extract to the egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved.

Drop meringue mixture by tablespoons 2 inches apart onto the prepared cookie sheets. With the back of a spoon, make an indentation in the center of each, building up sides.
Bake in a 300� oven for 20 minutes. Turn off oven. Let cookies dry in oven with the door closed for 30 minutes. Peel cookies from paper. (If desired, store in an airtight container in a cool, dry place for up to 1 week.)

Just before serving, spoon a generous teaspoon of cream cheese into center of each meringue. Top with fruit or preserves. Serve immediately.

One cookie equals: 38 calories, 0 g protein, 6 g carbohydrate, 2 g fat (I g saturated), 5 mg cholesterol, 22 mg sodium, 19 mg potassium.