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Preheat the oven to 250F. Line a baking sheet with parchment paper or foil.
1/2 cup blanched almonds
5 tbsp. sugar
3 large egg whites, at room temperature
1/4 tsp. cream of tartar
2 tbsp. unsweetened cocoa powder
1/4 cup raspberry or strawberry all-fruit preserves
makes 16
Place the almonds and 2 tbsp. of the sugar in a food processor.
Process until finely ground.
Place the egg whites and cream of tartar in a large bowl.
Using an electric mixer on high speed, beat until frothy.
Gradually add the remaining 3 tbsp. of sugar and beat until stiff, glossy peaks form.
Gently fold in the cocoa and ground almonds.
Spoon the meringue into 1 1/2" mounds on the prepared baking sheet.
Using the back of a spoon, depress the centers and build up the sides of each meringue to form a shallow cup.
Bake for 1 hour.
Turn off the oven and allow the meringues to stand with the oven door closed for 1 hour.
Remove from the sheet and place on a rack to cool completely.
Store in an airtight container.
To serve, fill each meringue with 1/4 tsp. of the preserves.
1/2 cup blanched almonds
5 tbsp. sugar
3 large egg whites, at room temperature
1/4 tsp. cream of tartar
2 tbsp. unsweetened cocoa powder
1/4 cup raspberry or strawberry all-fruit preserves
makes 16
Place the almonds and 2 tbsp. of the sugar in a food processor.
Process until finely ground.
Place the egg whites and cream of tartar in a large bowl.
Using an electric mixer on high speed, beat until frothy.
Gradually add the remaining 3 tbsp. of sugar and beat until stiff, glossy peaks form.
Gently fold in the cocoa and ground almonds.
Spoon the meringue into 1 1/2" mounds on the prepared baking sheet.
Using the back of a spoon, depress the centers and build up the sides of each meringue to form a shallow cup.
Bake for 1 hour.
Turn off the oven and allow the meringues to stand with the oven door closed for 1 hour.
Remove from the sheet and place on a rack to cool completely.
Store in an airtight container.
To serve, fill each meringue with 1/4 tsp. of the preserves.
