Airy meringue cookies are a guilt-free Christmas treat! Low calorie and easy to bake, you'll make this cookie recipe again and again.
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4 large Land O Lakes® Eggs (whites only), at 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. Line cookie sheets with parchment paper. Set aside.
Combine egg whites, almond extract, and cream of tartar in bowl. Beat at medium speed, scraping bowl often, until soft peaks form. Beat at high speed, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved.
Spoon level tablespoonfuls of meringue, 1 inch apart, onto prepared 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. Remove from oven. Sprinkle 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.
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