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1
Preheat oven to 200F.
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2
Line two baking sheets with parchment.
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3
Scoop a spoonful of meringue onto a large oval soupspoon, and use another soupspoon to form meringue into the shape of a small egg.
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4
Use second spoon to push meringue oval off first spoon and onto parchment.
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5
Spoon 12 ovals onto each prepared baking sheet.
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6
Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
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7
Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour.
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8
Reduce oven to 175F if meringue starts to brown.
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9
Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled.
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10
Turn off oven, and return meringues to oven to dry, about 20 minutes.
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11
Let cool completely on parchment on wire racks before filling.
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12
Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes.
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13
Fill half of the hollowed meringues with cream, and the remaining halves with preserves.
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14
Sandwich together.
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15
Serve immediately.
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16
Put egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer set over a pan of simmering water.
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17
Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3 to 3 1/2 minutes.
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18
Transfer bowl to electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes.
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19
Add vanilla; mix until combined.
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20
Use immediately.
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21
1.
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22
After scooping meringues onto a parchment paperlined baking sheet, use an offset spatula to pull out little spikes.
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23
2.
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24
Bake for one hour, then push in the bottoms of the baked cookies so you can fill them with whipped cream and preserves.
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25
Let dry and cool completely before sandwiching pairs together.
