ITALIAN MERINGUE COOKIES WITH ALMONDS RECIPES

Steps:

• In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds., Cut a small hole in the corner of a pastry bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment-lined baking sheets; sprinkle with chopped almonds., Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

Steps:

• Heat oven to 225°F. Line cookie sheets with parchment paper. Set aside.
• Combine egg whites, almond extract, and cream of tartar in bowl. Beat at medium speed, scraping bowl often,  until soft peaks form. Beat at high speed, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved.
• Spoon level tablespoonfuls of meringue, 1 inch apart, onto prepared cookie sheets, using a knife or spatula to remove meringue from spoon. Swirl top of meringue with knife or back of spoon.
• Bake 1 hour. Turn off oven.  Let stand in oven 1 hour. Remove from oven. Sprinkle with powdered sugar.