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1
In large mixing bowl at high speed, beat egg whites with cream of tartar until.
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2
foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks.
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3
Rub just a bit of meringue between thumb and.
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4
forefinger to feel if sugar has dissolved.
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5
Gently fold in almonds.
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6
Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets.
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7
Bake in preheated 225 degree oven until firm, about 1 hour.
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8
Turn off oven.
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9
Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour.
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10
Store in tightly sealed container with waxed paper between layers.
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11
(If stored cookies lose crispness, bake in preheated 200u00b0F oven about 15 to 20 minutes.).
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12
Variations:.
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13
Use amounts listed for 1 batch of cookies.
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14
To make 2 variations at a time, divide meringue mixture equally between 2 bowls.
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15
Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls.
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16
For all variations, omit ground almonds.
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17
Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract.
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18
Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.
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19
Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring.
