Almond Kisses
3 egg whites
11⁄2 cups (375 mL) sugar
1tsp (5 mL) almond extract
2cups (500 mL) sliced almonds
12 egg whites
6 cups (1.5 L) sugar
1tbs (15 mL) almond extract
6cups (1.5 L) 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 11⁄2 minutes, or until very stiff. Fold in almonds with rubber spatula.
Drop by tablespoonfuls onto greased and floured or parchment
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.
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