Maria Evans' Almond Cookies – a delicious recipe with egg whites, sugar, vanilla, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1 Position racks in the center and top third of the oven and preheat to 350u00b0F. (Maria's would be 320 degrees). Line 2-half sheet pans with parchment paper.
2
2. Whisk the egg whites in a medium bowl until foamy. Whisk in the sugar and vanilla. Using a silicon spatula, gently fold the almonds into the egg white mixture taking care not to break the nuts.
3
2. Using a 3-inch-diameter entremet ring or straight-edged cookie cutter, place 2 rounded tablespoons of the nut mixture in the center of the ring on the sheet pans, about 1 inch apart. Using your fingers, evenly distribute the mixture. Remove the ring. Continue shaping the remaining crisps. (Could do smaller, but Maria also recommended 20 minutes baking.)
4
3. Place the trays in the oven and bake for 10 minutes. Rotate the trays after 10 minutes and bake for an additional 5 minutes, until golden brown. Set the timer-they burn quickly!
829
kcal
Calories
61
g
Fat
50
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 egg whites, 1/2 cup sugar, 1 tsp vanilla extract, 3 cups (12 ounces) sliced almonds with skins, lightly toasted (More? 17 oz per Maria).
Yes, Maria Evans' Almond Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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