Almond Meringue Cookies
  • Cooking Time: 60 minutes
  • Servings: 35 cookies
  • Preparation Time: 20 minutes
  • 1/2 cup superfine granulated sugar
  • 1/8 teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  1. In a small bowl, combine the granulated sugar with the cream of tartar.
  2. In a large bowl, beat the egg whites until foamy, about 1 minute.
  3. Add the vanilla and almond extracts to the large bowl with the egg whites.
  4. Gradually add the sugar combination to the egg whites and beat until stiff peaks form. This should take 5-7 minutes to mix on medium speed. Be careful not to overbeat.
  5. Heat the oven to 250° F. Cover a baking sheet with aluminum foil. Spoon meringue mixture into a pastry bag (or a food-safe plastic bag with a hole in the corner as a substitute) with a star-shaped decorating tip. Make small swirls of meringue on the foil with minimal space apart (they will not rise, so they can be immediately next to one another if space is limited).
  6. Bake in the oven for 1 hour or until dry. Cool and remove from the baking sheet. Store in an air-tight container.
A childhood favorite, this recipe convinced me to purchase an electric mixer after attempting to mix the meringue by hand for nearly an hour.