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Categories:Viewed: 47 - Published at: a year ago
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)
Method
- 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.
