22 meringue cookies with almond extract Recipes

egg whites, cream of tartar, berry sugar (caster sugar), almond extract or 1 tsp vanilla extract, look at the green in gailanng s photo !) (optional), sliced almonds, toasted, cooled

egg whites, cream of tartar, almond extract, splenda sugar substitute (or use real sugar if you dare), blanched almond, chopped

egg whites, coconut extract, almond extract, vanilla extract, cream of tartar, salt, sugar, baking cocoa, divided

egg whites, cream of tartar, coconut extract, almond extract, vanilla extract, salt, sugar, baking cocoa

egg whites, cream of tartar, almond extract, unsweetened coconut

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

butter, softened, sugar, eggs, vanilla extract, almond extract, king arthur unbleached all-purpose flour, baking powder, salt, sugar, meringue powder, warm water, almond extract, pastel organdy ribbon (1/4 inch wide), cut into 12-inch lengths , optional

powdered sugar, meringue powder, lemon extract or 1/2 tsp vanilla extract or 1/2 tsp almond extract, warm water

butter, softened, sugar, egg, vanilla extract, almond extract, king arthur unbleached all-purpose flour, salt, sugar, meringue powder, warm water, sky blue gel food coloring, white edible glitter and superfine sugar, ribbon

butter, softened, cream cheese, softened, sugar, egg yolk, vanilla extract, almond extract, king arthur unbleached all-purpose flour, salt, baking soda, ground nutmeg, sugar, water, meringue powder

butter, softened (no substitutes), philadelphia cream cheese, softened, sugar, egg yolk, almond extract, vanilla extract, all-purpose flour, salt, baking soda, sugar, meringue powder, warm water, assorted food coloring paste (you can find these at the craft stores), colored sugar sprinkle or candy sprinkles or assorted small decorative candies, if desired

butter, softened, sugar, eggs, vanilla extract, almond extract, all-purpose flour, baking powder, salt, edible paint icing , recipe follows, garnish: silver dragees , sugar pearls, sparkling sugar, cold water, meringue powder, sugar

butter, softened, sugar, egg, vanilla extract, almond extract, king arthur unbleached all-purpose flour, baking soda, cream of tartar, sugar, meringue powder, cream of tartar, water, marshmallows, assorted sprinkles and pearl dragees

egg whites, cream of tartar, vanilla extract, splenda granular (i used a little less than 2/3), unsweetened cocoa powder, handful of crushed almonds (optional) or 1 pecans (optional)

egg whites, cream of tartar, almond extract, sugar, sugar, ground almonds, chopped almonds

almonds, ground, cornstarch, ground cinnamon, semisweet chocolate, grated, egg whites (at room temperature ), cream of tartar, powdered sugar, almond extract

egg whites, almond extract, non-fat powdered milk, liquid low-calorie sweetener, vanilla extract, cinnamon , to taste

cake flour, baking powder, salt, semisweet chocolate, divided, unsalted butter, vanilla extract, instant coffee, granulated sugar, dark brown sugar , firmly packed, egg yolks (reserve the whites for the meringue topping), milk, egg whites, salt, granulated sugar, almond extract, cake flour, shredded coconut