tastes just like the real thing, but takes much less time!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 35 |
| Yield: | 35 cookies |
Ingredients
- 1 egg white
- 1 cup white sugar
- 1 cup toasted sliced almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.
Reviews
Delish! I would totally recommend this to people who love merengue.
I have to rate four stars due to the sugar factor. Wow they’re extremely sweet! I made this as written the first time and then cut the sugar and added cornstarch the next time. Toasting the nuts added a lot of flavor. That made for a very good cookie. I baked mine the second time on a lower heat because the cookies were browning a bit too much in my oven. I also added some almond extract. You may like them that sweet, seems others do.
So light and delicate! What a winner. I’m making these for my cookie table. I’m getting married in August, and these are going to be a great addition.
This has to be the quickest and easiest recipe for a delicious crunchy cookie I’ve ever made–and I bake a lot of cookies. Absolutely wonderful. Reminds me of the Italian meringues, but with the added almonds they have more flavor and body. I roughly ground the nuts instead of using sliced. I also added a splash of almond extract at the very end of beating. Very good.