It is ironic that the time I am posting this blog it is really day 11 of this challenge. But! It is midnight-thirty so I wont be making ANOTHER batch of cookies until the sun comes back up and has been in the sky for a few hours!
I am so excited! My last post had 32 views by the time I posted this! That is the most for me so far! I really love the idea of people reading this blog and enjoying the recipes or my ramblings enough to be inspired to cook as well!
Today’s cookie is a recipe I got from Food Network, I get their 12 Days of Cookies emails in December and this was the Day 8 recipe that was emailed to me. I really love meringue cookies, actually I love Meringue, period. I always end up with slightly chewy meringue though. I think it is because I live in rainy Oregon and it is always a little bit damp in the air.
So, onwards with the recipe!
Anne Burrell’s Meringue Cookies
(recipe courtesy of Food Network.com)
2 cups sliced almonds
4 egg whites
Pinch kosher salt
3/4 cups sugar
Pinch ground cinnamon
Preheat the oven to 325 degrees F.
Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.
Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.
I hope you enjoyed these! I plan on inhaling a ton of these!
What is your favorite cookie to eat/bake for the holidays? Do you have any diabetic friendly or vegan recipes you would like to share?