Toasted Almond Coffee Meringue Cookies
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Toasted Almond Coffee Meringue Cookies
Toasted Almond Coffee Meringue Cookies
3 egg whites
1/8 tsp. cream of tartar
Dash of salt
2/3 cup C&H Baker's Sugar
1/2 cup sliced almonds toasted and ground
1 1/2 tsp. instant espresso powder
Prep time: 15 minutes, Cook time: 20 minutes
Stand time: 1 hour, Makes 30 cookies

Preheat oven to 275F and line two baking sheets with parchment paper. Beat egg whites, cream of tartar and salt on medium speed in a medium bowl until foamy. Increase to high speed and beat in sugar slowly, 1 tablespoon at a time, until egg whites are stiff and glossy. Gently fold in almonds and espresso powder. Pipe into decorative 2-inch circles on prepared baking sheets. Bake for 20 minutes; turn off oven and leave in oven with door closed for 1 hour.

Tip: Leaving the meringues in the oven allows them to dry out for maximum crunch.
Nutritional Information:
30 calories, 1 g protein, 1 g total fat (0 g sat., 0 g trans), 5 g carbohydrate, 0 g fiber, 5 g sugar, 0 mg cholesterol, 15 mg sodium, .6 points