MERINGUE NUT KISSES For Printer Friendly Version CLICK HERE

Lining your baking pans with non-stick parchment paper eliminates the extra fat that comes from greasing and avoids a sticky situation.

2 egg whites
1/4 tsp cream of tartar (1 mL)
2/3 cup granulated sugar (150 mL)
1/2 tsp vanilla (2 mL)
1/2 tsp almond extract (use with ground almonds) (2 mL)
1 cup ground nuts (almonds, pecans, or hazelnuts) (250 mL)

In mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form. Fold in vanilla and ground nuts (if using ground almonds, also add almond extract).

Spoon mixture into piping bag with star tip. Pipe star kisses, about 1-1/2 inches (4 cm) in diameter onto Chefs Select Parchment Paper lined baking sheets. (Alternately drop by rounded teaspoon about 1-1/2 inches (4 cm) apart onto parchment paper lined sheets.)

Bake in preheated 300°F (150°C) oven for 15 minutes or until lightly brown on bottom (cookies will be crispy outside and soft in centre). Let cool 3 minutes on baking sheet; than remove to wire rack to cool completely. Store in airtight container (these do not freeze well).

Makes about 4 dozen, 1 gm fat per cookie.