Ingredients45 m servings 38
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 38 calories; 1.4 6.3 0.7 0 2 Full nutrition
ReviewsRead all reviews 4
This has to be the quickest and easiest recipe for a delicious crunchy cookie I've ever made--and I bake a lot of cookies. Absolutely wonderful. Reminds me of the Italian meringues, but with t...
I have to rate four stars due to the sugar factor. Wow they're extremely sweet! I made this as written the first time and then cut the sugar and added cornstarch the next time. Toasting the nuts...
So light and delicate! What a winner. I'm making these for my cookie table. I'm getting married in August, and these are going to be a great addition.