Updated Tuesday, March 29th, 2005
Total Time: 20
Yield: about 2 dozen cookies
Reduce oven to 225°. Wet a paper towel with white vinegar and wipe the bowl and whisk of a mixer. Place egg whites in bowl, add cream of tartar and salt, then whisk on medium-high speed until foamy, about 1 minute. Gradually add granulated sugar in a very slow stream while whisking, until meringue is glossy and forms stiff peaks, about 2 minutes. Gently fold in the sugared almonds with a spatula. Drop tablespoons of batter onto a cookie sheet lined with parchment paper or nonstick baking pad. Bake 1-1/2 hours. Turn oven off. Let meringues stand in closed oven with the light on at least 4 hours or overnight. Garnish with the remaining almonds. Store in an airtight container.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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