Spumicini

Almond-Flavored Meringue Cookies

Preparation info

  • Makes

    16 to 18

    ( 2½ inch ) cookies
    • Difficulty

      Medium

Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Maria Andriani started making these phenomenal lemon-flavored almond cookies to use up leftover egg whites, but the results are much greater than the inspiration would imply. They are more than a delicious twist on traditional meringues and they are certainly more than compensation for a surfeit of egg whites. I prefer baking lots of tiny cookies in petit four cups, but Maria makes fewer and larger ones in muffin