Meringue Porcupines

• Swiss Meringue (recipe follows)
• 1/2 cup heavy cream
• 1 drop pure almond extract
• 1 cup plus 2 tablespoons best-quality apricot preserves
• 4 large egg whites
• 1 cup sugar
• Pinch of cream of tartar
• 1/2 teaspoon pure vanilla extract
• (makes 4 cups)

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

swiss meringue, heavy cream, almond, preserves, egg whites, sugar, cream of tartar, vanilla

Taken from www.epicurious.com/recipes/food/views/meringue-porcupines-389217 (may not work)