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These are a bit tedious but so worth it!









  • 1 cup blanched slivered almonds

  • 2 cup confectioners sugar, divided

  • 3 large egg whites

  • 1 pinch salt

  • ½ tsp vanilla extract

  • ½ tsp almond extract, optional

  1. Line 2 cookie sheets with parchment paper and set aside. Grind the nuts in a food processor with 1 cup confectioners sugar. Usually takes 4-6 pulses until the mixture is finely ground.

  2. In the bowl of a mixer, combine the egg whites, salt, extracts. I like to use the whisk attachment. Beat on medium for about 3-5 minutes until SOFT peaks form.

  3. Then raise the mixer to high and beat in the remaining 1 cup sugar, but do it 1 tbsp. at a time- it's a slow and steady process! Beat until STIFF peaks form.

  4. Pour 1/4 of the nut mixture over the egg mixture and FOLD (do NOT beat or you will deflate the eggs). Repeat with the remaining nut mixture, but do it in increments, one quarter at a time until finished.

  5. Either use a pastry bag or a large Ziploc (cut the end off), piping 1" mounds onto the prepared cookie sheets. Alternatively you can just drop spoonfuls onto the sheets.

  6. Let the meringues sit for 30-45 minutes at room temperature. In the meantime, preheat the oven to 325.

  7. Bake for only about 10 minutes, and then transfer to a wire rack to cool.




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