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Yield Makes about 2 1/2 dozen


  • 4 egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon almond extract
  • 1/4 cup sugar

How to Make It

  1. Beat egg whites at medium speed with an electric mixer until foamy; add cream of tartar and almond extract, beating until blended. Gradually add sugar, beating until stiff peaks form and sugar dissolves.

  2. Pipe or spread mixture into small 2-inch cookie shapes or other desired shapes onto a parchment paper-lined baking sheet.

  3. Bake at 200° for 2 hours. Turn oven off; let stand in closed oven with light on 8 hours.