Ingredients Jump to Instructions ↓

  1. 4 egg whites

  2. 1/2 teaspoon cream of tartar

  3. 1/2 teaspoon almond extract

  4. 3/4 cup confectioners' sugar

  5. 1/2 cup sugar

  6. 1/3 cup ground almonds

  7. 1/4 cup finely chopped almonds

Instructions Jump to Ingredients ↑

  1. In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds. Cut a small hole in the corner of a pastry or plastic bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets; sprinkle with chopped almonds. Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: about 6-1/2 dozen.


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