APRICOT MACAROONS
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted margarine
1/4 cup low-fat cream cheese
1/2 cup granulated sugar
1 egg white
Topping
1 egg white
1/4 cup granulated sugar
1/2 cup apricot jam
In a small bowl, combine
flour, baking powder and salt.
In a large bowl, using an
electric mixer set on medium speed, beat margarine, cream cheese
and sugar until light and fluffy. Beat in egg white. At low
speed, beat in flour mixture. Shape dough into a 1 1/2-inch wide
log. Wrap in plastic wrap; freeze for 1 hour.
Preheat oven to 350 degrees
F. Spray 2 baking sheets with vegetable cooking spray.
To prepare topping, in a
large bowl using an electric mixer set on high speed, beat egg
white until foamy. Add sugar; beat until stiff, but not dry,
peaks form.
Cut dough into 1/8-inch
thick rounds. Place on prepared backing sheets. Spread a layer
of jam on each round. Spread beaten egg white mixture over jam.
Bake until golden, about 10 minutes. Place baking sheets on wire
rack and cool slightly. Transfer to racks and cool completely.
Place on serving plates
Yield: 3 dozen
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