These delicate meringue cookies are low in calories and naturally gluten-free.
| 4 |
|
egg whites, room temperature |
| 2 |
|
teaspoons almond extract |
| 1/2 |
|
teaspoon cream of tartar |
| 1 |
|
cup sugar |
| 1/4 |
|
cup powdered sugar |
Heat oven to 225°F. Combine egg whites, almond extract and cream of tartar in large bowl. Beat at medium speed, scraping bowl often, until soft peaks form (about 1 minute). 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 inch apart, onto parchment-lined 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; let stand in oven for 1 hour. Sprinkle each with powdered sugar.
Recipe Tip
Substitute cookie sheets lined with aluminum foil which have been sprayed with no-stick cooking spray for parchment-lined cookie sheets.
Recipe Tip:
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.
Learn about gluten-free baking.
