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These delicate meringue cookies melt-in-your-mouth.
Heat oven to 275°F.
Combine egg whites, almond extract and cream of tartar in bowl. Beat at low speed, scraping bowl often, until foamy. Beat at high speed, gradually adding 2 tablespoons sugar at a time and scraping bowl often, 2-3 minutes or until stiff peaks form and sugar is almost dissolved. Stir in food color.
Place meringue in pastry bag fitted with large star tip (number 8). Pipe onto parchment-lined cookie sheets forming 2-inch wreaths; decorate with candied cherries. Bake 25 minutes.
Reduce oven to 250°F. Continue baking 23-27 minutes or until edges are set. Cool on parchment paper.
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Dietary Fiber: 0g
I WAS REALLY IMPRESSED WITH THIS GLUTEN-FREE COOKIE! WOW... SIMPLE TOO... IT REMINDS ME OF A WAFER COOKIE..
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2536
© 2014 Land O'Lakes, Inc.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!”
Bring the bold flavors of
ginger and sesame to a
variety of meals.
I admit it: I let my kids have chocolate cake for breakfast this week. Some of you are probably shocked and questioning whether I am fit to be a mom. However, I know there are a handful of “my people” who are saying, “See, I knew we could do this!” More ...
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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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