Zutaten für Almond Meringue Cookies
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon almond extract
- 1 cup Splenda
- 1/2 cup slivered almonds
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Zubereitung von Almond Meringue Cookies
- Preheat oven to 250°F (120°C).
- Line a baking sheet with parchment paper.
- In a perfectly clean, grease-free bowl, beat 4 large egg whites until frothy. Add 1/2 teaspoon cream of tartar and beat at high speed until stiff, glossy peaks form.
- Beat in 1 teaspoon almond extract. Gradually add 1 cup Splenda, 1 tablespoon at a time, beating until fully incorporated and the meringue is thick and glossy.
- Gently fold in 1/2 cup slivered almonds.
- Drop by rounded tablespoonfuls onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 30 minutes in the center of the oven. Turn off the oven, leave the cookies undisturbed inside the oven for another 30 minutes with the door closed.
- Remove from oven and let cool completely on the baking sheet before transferring to a wire rack to cool further.
- Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
