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Almond Kisses
3 egg whites
1
1
⁄2 cups (375 mL)
sugar
1 tsp (5 mL) almond
extract
2 cups (500 mL)
sliced almonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10
and whip about 2 minutes, or until soft peaks
form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl.
Add almond extract. Turn to Speed 10 and whip
1
1
⁄2 minutes, or until very stiff. Fold in almonds
with rubber spatula.
Drop by tablespoonfuls onto greased and floured
or parchment paper-covered baking sheets. Bake
at 325°F (160° C) for 15 minutes. Cool on wire
racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g protein, 9 g carb,
3 g fat, 0 mg chol, 5 mg sodium.
VARIATION
Almond Kisses for Gift-Giving
Prepare as directed above, using 6 qt (5.68 L)
mixer bowl.
Yield: 144 servings (1 cookie per serving).
Tip: After cookies are completely cooled, pack in
layers in covered container. Freeze up to
1 month.
12 egg whites
6 cups (1.5 L) sugar
1 tbs (15 mL) almond
extract
6 cups (1.5 L) sliced
almonds