Almond Meringue Kisses

Almond Meringue Kisses Almond Meringue Kisses These light, airy bites are a real treat. Store in an airtight container for up to 2 weeks.
These light, airy bites are a real treat. Store in an airtight container for up to 2 weeks.
  • 15 min prep
  • 65 minutes
  • 50 calories
  • $0.15
  • Gluten Free
  • Dairy Free
  • Vegetarian

Ingredients


Makes: 24 cookies
  • 4 large egg whites
  • 1 C (250 ml) sugar
  • 1 pinch of salt
  • 1/8 tsp (0,625 ml) fresh lemon juice
  • 2 tsp (10 ml) vanilla extract
  • 1 tsp (5 ml) almond extract
  • 1/2 C (125 ml) finely ground almonds

Preparation


 
  • Preheat oven to 250° F (120° C).
  • Beat egg whites, sugar, salt and lemon juice in a medium bowl on low speed until foamy. Increase speed to high and beat until stiff peaks appear.
  • Beat in almond and vanilla extracts. Fold in almonds.
  • Drop meringue by heaping teaspoonful onto Sheet Pan lined with Bake & Roll.
  • Because oven temperature is so low, you can bake two trays at a time. Bake for 18 minutes, reverse trays and bake an additional 18 minutes. Turn oven off and let cookies dry in oven for 30 minutes.
Nutritional Serving Size 1 cookie
Calories 50
Fat 1 g
Saturated Fat 0.1 g
Transfat 0 g
Cholesterol 0 mg
Sodium 20 mg
Carbohydrates 9 g
Fibre 0 g
Sugar 9 g
Protein 1 g

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Bake & Roll
$21.00
Sheet Pan
$25.00