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Ingredients
- 2 egg whites, at room temperature
- 1/3 c. sugar
- 1/3 c. finely chopped almonds
- 1/2 tsp. almond extract
Method
- Beat egg whites until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Fold in almonds and almond extract.
- Drop meringue by heaping spoonfuls 1 inch apart onto wax paper-lined cookie sheets.
- Bake at 300° for 35 minutes.
- Cool on cookie sheets.
- Remove from waxed paper and cool completely on wire racks.
