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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 30 |
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I love meringue cookies!! I used to BEG my mom to make them when I was young, and now I make them for myself. This recipe is from Sandra Lee and a Folgers recipe booklet I recieved. Ingredients:
1 tablespoon instant coffee granules |
4 large egg whites |
1/8 teaspoon salt |
1/4 teaspoon cream of tartar |
1 teaspoon ground cinnamon |
1/2 cup brown sugar, packed |
1/2 cup granulated sugar |
1/2 teaspoon almond extract |
1/2 cup slivered almonds, toasted |
Directions:
1. Preheat the oven to 250ºF.
2. Line a baking sheet with parchment paper and set aside.
3. In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
4. Add the salt, cream of tartar, and cinnamon.
5. Beat with mixer until soft peaks slowly form.
6. Gently add both sugars and almond extract.
7. Beat until stiff peaks form.
8. With a rubber spatula, fold in the toasted slivered almonds.
9. Drop by heaping teaspoons 1 1/2 apart on to the parchment lined baking sheet.
10. Bake for 30-35 minute.
11. Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
12. Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
13. Peel the cookies from the parchment and store in an air tight container.
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