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Recipe Summary test

prep:
15 mins
bake:
10 hrs
stand:
30 mins
total:
10 hrs 45 mins
Yield:
About 52 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line 2 cookie sheets with parchment paper, plain brown paper or foil; set aside.

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  • In a free-standing electric mixer or food processor, break up and crumble almond paste. Add 1 cup sugar. Beat or process until combined. Add egg whites, about half at a time, beating or processing until mixture is stiff (but will not form peaks) and sugar is dissolved.

  • Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe into 1-inch rounds (about the size of a quarter coin) 2 inches apart onto the prepared cookie sheets. (Or, place the egg white mixture in a resealable plastic bag; seal bag and snip off a corner of bag. Pipe as above.) Sprinkle each cookie with additional sugar.

  • Bake in a 375 degree F oven for 10 to 12 minutes or until set and lightly browned. Remove from oven. Cool completely on cookie sheet. Carefully peel cookies from paper or foil. (To store, layer cookies between waxed paper in an airtight container; cover. Store at room temperature up to 5 days). Makes about 52 cookies.

Nutrition Facts

37 calories; fat 1g; carbohydrates 6g; mono fat 1g; sugars 6g; protein 1g; folate 4mcg; sodium 3mg; potassium 16mg; calcium 10.1mg.
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