MERINGUE COOKIES

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Meringue Cookies image

Provided by Anne Burrell

Categories     dessert

Time 50m

Yield 44 to 48 cookies

Number Of Ingredients 5

2 cups sliced almonds
4 egg whites
Pinch kosher salt
3/4 cups sugar
Pinch ground cinnamon

Steps:

  • Preheat the oven to 325 degrees F.
  • Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.
  • Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
  • Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.

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