bajada·net

Makes 5-6 dozen.

I love the fall. It makes so many cookies possible, since I am loathe to turn on the oven in the summer. These are crisp, sweet, nutty, and highly addictive.

Ingredients

• whites of two large eggs
• ¹/₂ ts cream of tartar
• 1 C light brown sugar
• 2 C whole almonds

Procedure

1. Preheat oven to 300F.
2. Beat the egg whites and cream of tartar until stiff peaks form. Gradually add sugar and beat until thoroughly combined, then gently stir in the nuts.
3. Drop quarter-sized dollops onto a cookie sheet lined with parchment paper (2-3 almonds per cookie). Bake at 300F for 20 – 25 minutes.

Notes

Make sure you do this on a dry day or you will end up with sticky meringues. Most meringue recipes are naturally gluten-free.