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Almond Cinnamon Meringue Cookie Recipe copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 3 egg whites
- ¼ cup sugar
- ½ tsp cinnamon
- ½ tsp almond extract
- ¼ tsp salt
- 1 tsp almonds, finely chopped
Directions
- 1.Let egg whites stand at room temperature for 15 minutes.
- 2.Line cookie sheets with parchment paper or silicone baking sheets.
- 3.In a small bowl mix together the cinnamon and sugar and set aside.
- 4.In a medium mixing bowl combine egg whites, almond extract, and salt. Beat with a whisk or electric mixer until soft peaks form. When you lift the beater out of the whites the peak will curl.
- 5.Add the cinnamon-sugar mixture a tablespoon at a time. Beat the egg whites until the peaks stand up straight.
- 6.Gently fold in the chopped almonds.
- 7.Using a tablespoon, drop well-rounded spoonfuls of the meringue mixture onto the baking sheets, 1â apart.
- 8.Bake at 250F for 30 minutes. Turn off the oven and allow the cookies to dry in the closed oven for 40 minutes.
- 9.Remove the cookie sheets from the oven and gently peel the cookies off the cookie sheets and
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 55g | |
| Calories 207 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 582mg | 24% |
| Potassium 15mg | 0% |
| Total Carbs 51.47g | 14% |
| Dietary Fiber 0.8g | 3% |
| Sugars 50.28g | 34% |
| Protein 0.22g | 0% |
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