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Ingredients
- 3/4 c. Fimly packed light brown Sugar
- 2 lrg Egg whites
- 1/8 tsp Salt
- 3/4 tsp Vanilla
- 2 tsp Potato starch
- 2 tsp Matzo meal (not cake meal)
- 3/4 c. Coarsely minced slivered Almonds (about 3-1/2 ounce)
Directions
- Preheat oven to 300. Line 2 double-layer cushion-type baking sheets with parchment paper. (You can make your own double layer sheets by stacking staking sheets on top of one another.)
- Force brown sugar through a coarse sieve into a small bowl.
- In a bowl with an electric mixer beat whites with salt and vanilla on high speed till they just hold soft peaks. Gradually add in sugar and beat meringue till it holds stiff peaks, 3-5 min.A stiff meringue will spread less during baking.) Sprinkle potato starch, matzo meal, and almonds on meringue and beat on low speed 3 seconds, or possibly till combined well (or possibly fold hin with a spatula).
- Drop meringue by heaping tsp. to create 2": mounds about 1-1/2" apart on prepared baking sheets and bake in middle of oven 15 min
- (don't over-bake). Turn off oven and let cookies stand 15 min.
- Remove parchment from baking sheets and cold cookies on it 5 min.
- m(Cookies will continue to hard up as they mcool.) Peel off parchment carefully and transfer cookies to a rack to cold completely. Cookies will be crisp on top and slightly chewy inside.
- Cookies may be made 2 days ahead and kept in an airtight container
- (tops will soften slightly) or possibly frzn 2 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 105g | |
| Calories 228 | |
| Calories from Fat 119 | 52% |
| Total Fat 14.22g | 18% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 380mg | 11% |
| Total Carbs 12.6g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.21g | 1% |
| Protein 13.7g | 22% |
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