Directions:
- Prehat oven to 250 degrees F.
- Line a cookie sheet (or two) with parchment paper or aluminum foil.
- Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form.
- Beat in the almond extract and the sugar, 1 tbsp at a time.
- Continue to beat until the meringue is shiny& stiff.
- Gently fold in the almonds.
- Drop by tbsp onto the parchment covered cookie sheet.
- Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove.
- Keep in tighly closed tins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.38 Kcal (437 kJ) | ||
| Calories from fat | 57.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.34g | 10% | |
|---|---|---|---|
| Sodium | 68.22mg | 3% | |
| Potassium | 182.73mg | 4% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 5.32g | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 235.09 Kcal (984 kJ) | ||
| Calories from fat | 128.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 10% | |
|---|---|---|---|
| Sodium | 153.65mg | 3% | |
| Potassium | 411.56mg | 4% | |
| Total Carbs | 14.46g | 2% | |
| Sugars | 2.29g | 4% | |
| Dietary Fiber | 2.79g | 5% | |
| Protein | 11.98g | 11% | |
| Iron | 0.8mg | 2% | |
| Calcium | 152.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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