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Almond Spice Meringue "Cookies"
Serving Size : 16
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/2 c almond slivers -- blanched
3 lg egg whites -- room temperature
1/4 tsp cream of tartar
1/2 c sugar
Preheat oven to 350°. Spread the almonds on a baking sheet and
toast, stirring occasionally, until lightly browned and
fragrant, about 8 minutes. Remove from the oven, let cool, and
chop fine.
Reduce the oven temperature to 200°. Line 2 baking sheets with
wax paper or aluminum foil.
In a large bowl, using an electric mixer on high speed, beat
the egg whites with the cream of tartar until soft peaks form.
Gradually add the sugar, beating until stiff peaks form. Beat
in the spice. Using a rubber spatula, fold in the almonds.
One may either drop by small teaspoonsful -- or -- spoon the
meringue into a pastry (piping) bag fitted with a star tip 1/2"
in diameter. Pipe the meringue in mounds 1 1/2" in diameter
onto the prepared sheets. They do not spread so no particular
spacing is necessary.
Bake until crisp and dry, about 2 hours. Remove from the oven
and run a sharp knife under the merigues to loosen them from
the paper. Let cool on the baking sheets. Store in an airtight
container at room temperature for up to 5 days.
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NOTES : While this is similar to another recipe offered
earlier, the cooking instructions are different. They
definitely taste different, as well.
The actual number of pieces will vary by batches. Often I get
about 70 pieces per recipe, or about 4 pieces per serving.
Per serving: 49 calories .2 g fiber 2 g fat 1 point
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