orm.
Beat in the almond extract and the sugar, 1
dd sugar gradually, beating until meringue stands in stiff peaks.
bout 1 oz of the meringue and all but about 3
Beat egg whites until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
Fold in almonds and almond extract.
Drop meringue by heaping spoonfuls 1 inch apart onto wax paper-lined cookie sheets.
Bake at 300\u00b0 for 35 minutes.
Cool on cookie sheets.
Remove from waxed paper and cool completely on wire racks.
Preheat oven to 275\u00b0.
Beat egg whites until stiff.
Add skim milk powder.
Mix well.
Add extracts and sugar substitute.
Drop cookies by spoonfuls onto a cookie sheet.
Bake at 275\u00b0 for 45 minutes.
Remove cookies from cookie sheet and dust with cinnamon. Makes 2 to 2 1/2 dozen.
One cookie equals 32 calories.
Beat egg whites until stiff.
Add skim milk powder; mix well. Add extracts and sweetener.
Drop by spoon onto cookie sheet.
Bake at 275\u00b0 for 45 minutes.
Dust with cinnamon.
Makes 12 cookies.
Preheat oven to 275F.
Beat egg whites until stiff. Add powdered skim milk. Mix well.
Add extracts and sugar substitute.
Drop cookies by tsp spoonsful onto cookie
sheet.
Bake for 45 minutes.
Remove from cookie sheet and dust with cinnamon.
Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
How to make the meringue cookies:
Preheat the oven to
ts shape. Fold in the almond meal, cinnamon, lemon zest, and
ntil creamy. Add egg and almond extract, mixing well. Gradually add
Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
Gradually beat in sugar 2 tablespoons at a time.
Beat until stiff peaks form.
Sift 1/4 cup of cocoa over mixture and fold together.
Place in a heavy duty resealable bag and cut a small hole in the corner.
Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250\u00b0F.
Let sit in the oven for 1 1/2 hours.
Then sprinkle with remaining cocoa.
o 400\u00b0F. For the almond meringue mixture, whisk the egg whites
o the rest of the meringue, and fold in the almonds
round almonds, powdered sugar, and almond extract.
Stir in egg
he coconut, condensed milk, and almond extract, keeping the coconut as
emaining lemon juice and bitter almond oil. Add ground almonds then
With a fork, beat together in a small bowl the meringue powder, water, and 2 cups of the sifted powdered sugar until smooth.
Gradually stir in about 1 1/2 cups additional powdered sugar to make a smooth glaze that is spreadable but not runny. It should have a flowing consistency and be too thin to have ridges when spread.
Divide into separate bowls if desired before tinting with paste food coloring.
Use to frost sugar cookies of your choice - or Bloomin' Sugar Cookies (recipe #188686).
00b0F Combine butter, sugar and almond extract in large bowl. Beat
br>Beat egg yolk and almond essence into batter till light