1 cup Planters sliced almonds, toasted, divided
4 egg whites
1 cup superfine sugar
1 pkg.(8 oz.) Philadelphia Cream Cheese, softened
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1 pkg. (3 oz.) crystallized ginger, finely chopped (about 1/2 cup)
Preheat oven to 300 degrees. 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.1
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. 2
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.
Prep Time: 30 minutes
Total Time: 60 minutes
Makes: 25 servings, one meringue sandwich each
-- Philadelphia Cream Cheeze