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Airy meringue cookies are a guilt-free Christmas treat! Low calorie and easy to bake, you'll make this cookie recipe again and again.
Heat oven to 225°F.
Combine egg whites, almond extract and cream of tartar in bowl. Beat at medium speed, scraping bowl often, 1 minute or until soft peaks form. Beat at high speed, gradually adding sugar 2 tablespoons at a time and scraping bowl often, 2-3 minutes or until stiff peaks form and sugar is almost dissolved.
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 1 hour. Turn off oven; let stand in oven 1 hour. Sprinkle each with powdered sugar.
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Dietary Fiber: 0g
OH MY !!!!!!! So good and so easy ! The kids, husband and Corgi loved them .
I've never even tried a meringue before today. They remind me of cotton candy, they melt in your mouth. It took me awhile to form them, I think I'll try putting the batter in a plastic bag and piping them next time.
I made these this wonderful Merinque Drop recipe for our local Celiac Support Group cookie exchange. These delicious cookies were the hit of the party with people excited about the flavor and texture. Best meringue drop I've ever had and easy to make! Thanks Land-O-Lakes! Love your site.
These came out quite good...once I realized I shouldn't make them so big. My first batch didn't set right in the middle, but when I did a second and made them smaller, they came out perfect. Melt in your mouth.
My son loved this cookie last Christmas, I loved the guilt free snacking! Will make again.
I have never used almond flavoring in my meringue cookies, what a change this recipe is to enjoy.
Most people have tried those they buy in a store, they are so surprised how good these are I also take toasted silvered almonds and sprinkle them on just as I turn the oven off.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1447
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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