Ingredients
2 egg whites
1/4 tsp. lemon extract
1/4 tsp. almond extract
1/3 cup sugar
2/3 cup ground almonds
1/4 cup apricot spreadable fruit
Procedure
1. Heat oven to 250*F. Cover cookie sheet with cooking parchment paper or aluminum foil.
2. Beat egg whites and extracts in medium bowl on high speed until foamy.
3. Gradually beat in sugar on high speed 3 minutes. Set bowl over pan of simmering water and beat with hand beater or electric mixer 5 minutes or until double in volume; remove from heat.
4. Beat until stiff, then fold in almonds (1/3 cup at a time.)
5. Place meringue in decorating bag fitted with #21 star tip.
6. Pipe sixty-four one inch starts onto ungreased cookie sheet (with paper or foil.)
7. Bake 15 minutes.
8. Turn off oven, and leave in oven with door closed 3 hours. Remove from oven and cool completely at room temperature.
9. Make sandwiches using 1 teaspoon apricot spread between 2 meringue kisses.