1. In large mixing bowl at high speed, beat egg whites with cream of tartar until. 2. foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks. 3. Rub just a bit of meringue between thumb and. 4. forefinger to feel if sugar has dissolved. 5. Gently fold in almonds. 6. Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets. 7. Bake in preheated 225 degree oven until firm, about 1 hour. 8. Turn off oven. 9. Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour. 10. Store in tightly sealed container with waxed paper between layers. 11. (If stored cookies lose crispness, bake in preheated 200ºF oven about 15 to 20 minutes.). 12. Variations:. 13. Use amounts listed for 1 batch of cookies. 14. To make 2 variations at a time, divide meringue mixture equally between 2 bowls. 15. Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls. 16. For all variations, omit ground almonds. 17. Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract. 18. Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla. 19. Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring. ---------------------------------------------------------------------------
Nutrition
Ingredients
