Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I love meringue cookies!! I used to BEG my mom to make them when I was young, and now I make them for myself. This recipe is from Sandra Lee and a Folgers recipe booklet I recieved.

Ingredients Nutrition

Directions

  1. Preheat the oven to 250ºF.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
  4. Add the salt, cream of tartar, and cinnamon.
  5. Beat with mixer until soft peaks slowly form.
  6. Gently add both sugars and almond extract.
  7. Beat until stiff peaks form.
  8. With a rubber spatula, fold in the toasted slivered almonds.
  9. Drop by heaping teaspoons 1 1/2" apart on to the parchment lined baking sheet.
  10. Bake for 30-35 minute.
  11. Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
  12. Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
  13. Peel the cookies from the parchment and store in an air tight container.

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