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.
- Substitute cookie sheets lined with aluminum foil which have been sprayed with no-stick cooking spray for parchment-lined cookie sheets.
- 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.
- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking