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Ingredients
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5 very cold egg whites
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2 ½ cups white sugar
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5 teaspoons almond extract
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4 ½ cups almond meal
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¼ cup confectioners' sugar, or as needed
Directions
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Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
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Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
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Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
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Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
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Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.
Cook's Notes:
You can use a wooden spoon to mix in the almond meal in step 1.
Chilling the dough makes it less sticky and easier to work with. If you have no time, you can skip the refrigerating part.
Nutrition Facts (per serving)
95 | Calories |
2g | Fat |
15g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 45 | |
Calories 95 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 1% |
Sodium 7mg | 0% |
Total Carbohydrate 15g | 5% |
Total Sugars 12g | |
Protein 5g | 10% |
Vitamin C 0mg | 0% |
Calcium 48mg | 4% |
Iron 1mg | 6% |
Potassium 165mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.