Apricot Meringue Tart


Apricot Meringue Tart 1 large egg white 1/8 teaspoon salt 1 teaspoon almond extract 1 (16-ounce) can apricots in syrup 1 large egg yolk, beaten 2 tablespoons chopped almonds 1/4 cup Apricot KERNS® from LIBBY'S Refrigerated All Nectar 1/2 teaspoon cornstarch 1/8 teaspoon ground nutmeg


Preheat Oven To 375°F (190°C). In A Bowl With An Electric Mixer On Medium Speed, Whip 1 Egg White With 1/8 Teaspoon Salt Until Soft Peaks Form. Add 1 Teaspoon Almond Extract And Continue Beating Until Stiff. Spread Evenly

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