Prep 10 mins
Cook 30 mins
I got this recipe from my aunt--they are very light and simply DELICIOUS!! enjoy!!
- Belt butter.
- Beat eggs until they become white, but not as stiff as meringues.
- Add sugar, flour, vanilla, almond and melted butter to the eggs.
- Fill 12 muffin cups to 3/4 only.
- Preheat oven.
- Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
Awesome!! I had egg whites that hadn't formed stiff or even medium peaks and didn't want to just pour them down the drain. This was a perfect solution. I had to guess at the right measurements since I started with 9 egg whites, but no worries. These turned out great and are an easy fix for 'useless' egg whites. Thanks!
These are really good and very different. I made a custard pie filling the other day that required six egg yolks, so this was a great way to use the rest of the eggs. And I do not have an electric beater, so I am glad I did not have to make stiff peaks with the eggs. I could not see any temperature to bake these at, so I used 375 degrees for about 15 minutes instead of 30. They browned very fast at that temp. I also do not normally bake using ounces as measurements, but my "guess-timations" turned out pretty good. Thanks! Very yummy!
Wonderful! I was in a hurry to use up egg whites, so used walnuts instead of almonds, and they are really great. And so easy to make.