Ginger Cream Meringue Sandwiches

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.

Superfine Sugar: Also known as bar sugar or castor sugar, superfine sugar is finely ground granulated sugar. Since it dissolves very quickly, it is preferred for use in the preparation of drinks and some confectionery recipes. If you can’t find superfine sugar, place an equal measure of granulated sugar in food processor; process 15 sec. or until finely ground. Then, use as directed.

Apricot-Cream Meringue Sandwiches: Prepare as directed, substituting 1/4 cup chopped dried apricots and 1 Tbsp. each apricot preserves and sugar for the crystallized ginger and honey.

Make Ahead: Meringue cookies can be made ahead of time. Store in airtight container at room temperature up to 3 days before using as directed.

Nutrition Information Per Serving (no apricot): 100 calories, 5g total fat, 2g saturated fat, 10mg cholesterol, 50mg sodium, 13g carbohydrate, less than 1g dietary fiber, 11g sugars, 2g protein, 2%DV vitamin A, 2%DV vitamin C, 2%DV calcium, 4%DV iron. Nutrition Information Per Serving (apricot version): 100 calories, 5g total fat, 2g saturated fat, 10mg cholesterol, 45mg sodium, 11g carbohydrate, less than 1g dietary fiber, 9g sugars, 2g protein, 4%DV vitamin A, 0%DV vitamin C, 0%DV calcium, 0%DV iron.