Almond Meringue Cookies Good Recipes

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Almond Meringue Cookies

"An vintage German family favorite. Meringue cookies made with almonds and spiced with cinnamon and lemon. A have to for each Christmas!"

Ingredients :

11 ounces floor almonds
three egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
three/4 teaspoon ground cinnamon

Instructions :

Prep : 15M	Cook : 36M	Ready in : 30M

Preheat the oven to 325 levels F (165 levels C). Grease and gently flour cookie sheets.
In a large bowl, whip egg whites till soft peaks form. Gradually sprinkle inside the sugar and preserve whipping until the egg whites can hold a stiff top, this will take approximately 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is flippantly combined.
Drop mounds by using spoonfuls onto the prepared baking sheets. Top every cookie with a smaller dollop of the reserved meringue.
Bake for 15 minutes within the preheated oven, till golden brown. Remove cookies from the baking sheets to cool on wire racks.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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