Meringue Recipes - Light Lemon Cookies Recipe

Ingredients

• 2 large egg whites

• 2 1/2 cups/250 g finely chopped almonds

• 1 1/4 cups/250 g granulated sugar

• 1 tbsp whole-wheat flour

• grated zest of 1 lemon

• 1/2 tsp vanilla extract/essence

• 1/8 tsp salt

---

Method:

1. Preheat the oven to 350°F/150°C/gas 2. Butter two cookie sheets.

2. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form.

3. Use a large rubber spatula to fold the almonds, sugar, flour, lemon zest, vanilla, and salt into the beaten whites. Fit a pastry bag with a 1/2-inch (1-cm) plain tip.

4. Fill the pastry bag, twist the opening tightly closed, and squeeze out dots, spacing 1 inch (2.5 cm) apart on the prepared cookie sheets.

5. Bake for 20-25 minutes, or until lightly golden. Cool on the sheets for 5 minutes. Transfer to racks and let cool completely.