Ginger-Cream Meringue Sandwiches
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prep time
30 mins
total time
90 mins
Makes 22 servings, one meringue sandwich (27 g) each.

what you need

1  cup
sliced almonds, toasted, divided
 egg whites
1  cup
superfine sugar
1 pkg.
(250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup
finely chopped crystallized ginger
2 Tbsp.

make it

  1. Preheat oven to 300°F. Trace 44 (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; process until finely chopped. Set aside. Beat egg whites with electric mixer on high 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. meringue onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds.
  2. Bake 25 min. or until meringues are lightly browned. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
  3. Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 22 meringues just before serving; top each with a second meringue to assemble sandwiches as directed.

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