These little Strawberry Meringue Cookies are great as a light dessert.  They would also make great additions to your homemade Easter baskets or on the buffet or dining table as part of your Easter meal.  Whether you choose to serve these meringues by themselves or sandwiched together with strawberry jam, they are sure to disappear quickly.

STRAWBERRY MERINGUE KISSES

3 large egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp almond extract
1/4 tsp liquid red food coloring
3 tbsp strawberry jam

Position oven racks to divide oven in thirds. Heat to 225 degrees.

Line 2 baking sheets with nonstick foil; set aside.

In a large mixing bowl, with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Turn speed to high and gradually add sugar; beat about 8 minutes until stiff, white, glossy peaks form and the mixture no longer feels grainy. Beat in almond extract and food coloring until thoroughly blended.

Spoon mixture into a large ziptop bag, snip 1/2-inch off 1 corner and pipe 72 small mounds, each about 1-inch across) 1-inch apart on baking sheets. Bake at 225 degrees for 1 hour and 45 minutes or until meringues feel firm. Turn off oven; leave meringues in oven at least 1 hour up to overnight until they are dry and crisp through. Peel off foil.

Before serving put 1/4 tsp of the jam on the bottom of 1 meringue and sandwich with another. Repeat with remaining meringues and jam.

To serve put the kisses on a serving plate and arrange around fresh strawberries, if desired.

For diabetics use 1/4 cup sugar and 1/2 cup Splenda granular instead of the 3/4 cup sugar.  Also use all-fruit or sugar-free strawberry jam.

NOTE: The meringues may be stored airtight at room temperature up to a month. Do not sandwich with jam until shortly before serving. Kisses are also good individually with out the jam.

Enjoy!

For more of Linda's sweet recipes visit her blog at http://ladybugssweettreats.blogspot.com