Almond Meringue Cookies
|Sugar||1⁄3 Cup (5.33 tbs)|
|Toasted almonds||1⁄3 Cup (5.33 tbs), finely chopped|
|Almond extract||1⁄2 Teaspoon|
Beat egg whites (at room temperature) in a medium bowl until soft peaks form.
Gradually add sugar, 1 tablespoon at a rime, beating until stiff peaks form.
Fold in almonds and almond extract.
Drop meringue by heaping teaspoonfuls 1 inch apart onto waxed paper-lined cookie sheets.
Bake at 300Â° for 35 minutes.
Cool slightly on cookie sheets; gently remove from waxed paper, and cool completely on wire racks.