Meringue cookies have been one of my favorite Holiday desserts since my childhood … maybe because I don’t care much for the heavier desserts that much but still enjoy a bit of sweetness during Christmas time. These beautiful cookies are delicious and airy with just the right amount of texture with the nuts and the almond essence. They would be a great gift for those friends and family members who like something sweet with a little bit of crunchiness or eat gluten free foods. Of course, this is a great recipe to have on hand so you can use up all those left over egg whites. Enjoy!
(makes about 2-3 dozens)
- 4 egg whites, room temperature
- 1/8 tsp salt
- 1 cup of granulated sugar (regular sugar pulsed for about 10 seconds in a food processor)
- 1 tsp almond extract
- 1/2 cup of finally chopped walnuts or pecans or almonds
- 1/4 tsp cream of tatar
Preheat oven to 225 degrees.
Line a baking sheets with parchment paper.
In a larger sized bowl, on medium high speed quickly beat (few minutes) the egg whites until they are frothy but not hard. Do not over beat.
Add the sugar gradually on high speed. It is important to add the sugar 1 Tbsp at a time to make sure they get incorporated nicely. I had a family member who did this. On a low setting beat in the vanilla, cream of tartar, almond extract and salt. Gently fold in the nuts with a spatula.
Drop a tablespoon-full of the eggwhite mixture onto the parchment paper lined cookie sheets, spacing them about 1 inch apart. I used a piping bag with a large nozzle to get a more uniform shapes.
Bake for 50-60 minutes. Cookies should not be damp. Leave them in the oven for another hour while the oven is cooling.
Repeat with the rest of the eggwhite mixture.