Directions:
- Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown.
- Spread preserves over crust. Sprinkle with 3/4 cup almonds. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Spread meringue evenly over almonds. Sprinkle with remaining almonds. Bake for 20-25 minutes or until lightly browned. Cool on a wire rack. Store in the refrigerator. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153 Kcal (641 kJ) | ||
| Calories from fat | 76.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 13% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 1% | |
| Sodium | 67.62mg | 3% | |
| Potassium | 97.39mg | 2% | |
| Total Carbs | 16.64g | 6% | |
| Sugars | 10.64g | 43% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 405.47 Kcal (1698 kJ) | ||
| Calories from fat | 202.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.54g | 13% | |
|---|---|---|---|
| Cholesterol | 5.68mg | 1% | |
| Sodium | 179.2mg | 3% | |
| Potassium | 258.09mg | 2% | |
| Total Carbs | 44.09g | 6% | |
| Sugars | 28.2g | 43% | |
| Dietary Fiber | 2.92g | 4% | |
| Protein | 8.71g | 7% | |
| Vitamin C | 1.9mg | 1% | |
| Iron | 1.8mg | 4% | |
| Calcium | 61.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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