The secret to perfectly crisp meringue cookies is to prepare them on a dry day and resist opening the oven door to peek at the cookies. Moisture in the atmosphere and the slightest escape of heat from the oven may cause the cookies to be sticky.
3 large egg whites
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup powdered sugar
2 tablespoons sliced almonds, crushed
How to Make It
Preheat oven to 225°.
Cover a large baking sheet with parchment paper; set aside.
Combine first 5 ingredients in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form.
Drop egg white mixture by heaping tablespoonfuls onto prepared baking sheet. Sprinkle with almonds. Bake at 225° for 2 hours and 10 minutes. Turn oven off; cool meringues in closed oven at least 8 hours or until dry. Carefully remove meringues from paper. Store in an airtight container.