Apricot Macaroons

Yield: 3 dozen

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.

Heat 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.