By LESLIE A. PANFIL
These delicate little cookies are more a kin to candy. They are my favorite go to treat because I almost always have the ingredients on hand!
2 Egg Whites
1/8 t. Salt
1/8 t. Cream of Tartar
1/8 t. Almond Extract
½ C. Sugar
Preheat oven to 225 degrees
Line cookie sheets with parchment paper. In mixing bowl beat egg whites until they are frothy. Add salt, cream of tartar and almond extract. Beat until soft peaks form. Beat in sugar one tablespoon at a time until mixture is stiff and glossy. It will be the consistency of a softer version of marshmallow cream.
Prepare a pastry bag with a 6B decorating tip and spoon in mixture. Squeeze 1 ½” dollops of meringue mixture on to the prepared baking sheets. Lift to create the signature swirl at the top of the cookie. Garnish with a slivered almond and bake for 1 ½ - 2 hours. Allow to cool, remove from parchment and store in an air tight container.
Makes 3 dozen cookies
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