Meringue Cookies

Tasty, light cookies that you can whip up for a baby shower (add a drop of red or a drop of blue) or just for fun! If you don't like almonds, let out the almonds and use the vanilla extract. This recipe is from the Best of Bridge ladies, straight from Alberta. Enjoy!

• Ready In: 40 mins
• Yields: 48 cookies

Ingredients

• 2  egg whites
• 1⁄4 teaspoon cream of tartar
• 1  cup  berry sugar (caster sugar)
• 1  teaspoon  almond extract or 1  teaspoon vanilla extract
•  food coloring (look at the green in gailanng's photo!) (optional)
• 1  cup  sliced almonds, toasted, cooled

Directions

1. Beat egg whites and cream of tartar until light and fluffy. Make sure you don't get ANY yolk in it. If you do, start over! Using a metal bowl is best.
2. Gradually add sugar to egg white mixture and continue beating until mixture stands in stiff peaks. Gently fold almonds into meringue with extract and food colouring (optional).
3. Drop meringue by teaspoonful onto lightly greased baking sheet. Bake at 300F for 30 minutes. Let cool.