Almond Meringue Cookies
Source of Recipe
Unknown
Recipe Introduction
Plan ahead....dough need to chill 3-4 hours.
Makes 8 dozen.
- 1-1/2 cups stick margarine, at room temperature
- 2-1/4 cups sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- Egg substitute equivalent to 2 eggs, at room temperature
- 4 cups sifted flour
- 1/8 teaspoon salt
Cream margarine and sugar until light and fluffy. Add vanilla, almond extract, and egg substitute; beat well. Sift together flour and salt. Add to butter mixture; mix well.
Shape dough into rolls 2 inches in diameter. Wrap in waxed paper; chill 3-4 hours.
Preheat oven to 375 degrees F. Grease cookie sheets or line with parchment paper. Cut dough into thin slices; spread with Meringue Topping. Bake 10 minutes.
Meringue Topping:
- 3 egg whites
- 1/8 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 3/4 cup ground almonds
Meringue Topping: Beat egg whites until they hold soft peaks. Add remaining ingredients. Mix well.
Per cookie: 74 cal, 3 g fat, trace cholesterol, 10 g carbohydrates, trace fiber, 1 g protein, 31 mg sodium
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