Meringue Kisses

[cat lover]

4 egg whites
1/2 tsp cream of tartar
1 cup granulated sugar
2 cups ground almonds


In large mixing bowl at high speed beat egg whites with cream of tartar till foamy. Add sugar, 2 tablespoons at a time, beating constantly till whites are glossy and stand in stiff peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved. Gently fold in almonds. Drop by
tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets.
Bake in preheated 225 degree oven till firm, about 1 hour. Turn off oven. Let stand in oven with door closed till cool, dry, and crisp, at least 1 additional hour. Store in tightly sealed container with waxed paper between layers. (If stored cookies lose crispness, bake in preheated 200 degree oven about 15 to 20 minutes. Makes about 60 cookies

Nutritional information per serving of 1/60 recipe: 36 calories, 1g protein, 4g carbohydrate, 2g total fat, 0mg cholesterol, 4mg sodium.

[Yummys_Girl]

I've made these witha similar recipe and they are really good,. Especially the chocolate ones!

[Bilby]

That sounds gook I might give ti a go and see what kind of a mess I can make whipping up meringue LOL

[DeBora4BobbyL]

Cat, is this supposed to have a whole cup of sugar? I am not only doing the low carb, but I am not supposed to have sugar either.

[vicki2]

I've tried meringues with sugar substitutes and they aren't bad. I prefer nutrasweet, but many like equal or one of those better. Also, I never use cream of tartar ...never found a need for it with a mixer.

[cat lover]

Cat, is this supposed to have a whole cup of sugar? I am not only doing the low carb, but I am not supposed to have sugar either.

Yes, the 1 cup of sugar is correct! Meringues are really nothing but sugar hardened, thus the large amunt! LOL

[cat lover]

I've tried meringues with sugar substitutes and they aren't bad. I prefer nutrasweet, but many like equal or one of those better. Also, I never use cream of tartar ...never found a need for it with a mixer.


Cream of tartar helps stabilize and give more volume to beaten egg wites. I've never tried a recipe that calls for it and not use it. Just a throw back I suppose to my grandmother's cooking teachings. She always used it and always told me to be sure it was FRESH! LOL

[DeBora4BobbyL]

Cat, did you mean to put this recipe in the low-carb section or in another section?

[cat lover]

No, here is where I meant for it to be ! LOL