Almond Meringue Drops
5 dozen cookies
4 egg whites, room temperature
2 teaspoons almond extract
1/2 teaspoon cream of tartar
1 cup granulated sugar
1/4 cup confectioners (powdered) sugar
Preheat oven to 225°F. Line cookie sheets with parchment paper, or spray with no-stick cooking spray, or lightly grease using Pan Release.
In a large mixing bowl, combine egg whites, almond extract and cream of tartar. Beat at medium speed for about 1 minute, scraping bowl often, until soft peaks form. Increase speed to high. Beat, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved (2 to 3 minutes). Spoon level tablespoonfuls of meringue, 1" apart, onto prepared cookie sheets, using a knife or spatula to remove meringue from spoon. Swirl top of meringue with knife or back of spoon.
Bake for 1 hour. Turn off oven. Leave cookies in oven for 1 hour while oven slowly cools. Sprinkle each cookie with powdered sugar.
It is important to make sure no egg yolk gets into the egg whites. Egg yolk will keep the egg whites from forming stiff peaks.
It is important to leave the cookies in the oven when done to prevent the cookies from falling and becoming flat.
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