Thursday, October 11, 2007

Ginger-Cream Meringue Sandwiches

These ginger taste sensations are just like something your grandmother used to make. Meringues require a little more work, but are so worth it!

1 cup PLANTERS Sliced Almonds, toasted, divided
4 egg whites
1 cup superfine sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3 oz.) crystallized ginger, finely chopped (about 1/2 cup)
1 Tbsp. honey

PREHEAT oven to 300°F. 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.
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.
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.

1 comment:

Cynthia said...

I agree with you, ginger has an exceptionally homey, good memories taste to it when in baked goods.