Meringue Cookies (Merengi) |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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These delicious cookies are a great way to use the egg whites that are left over from preparing kulich. Ingredients:
1 cup slivered almonds |
4 large egg whites, at room temperature |
1 cup confectioners' sugar |
1/2 cup ground almonds |
1/2 cup chopped dates |
Directions:
1. Preheat the oven to 350°F.
2. Spread the slivered almonds on a baking sheet and toast until lightly colored, 3 to 5 minutes.
3. Reduce the oven temperature to 300°F.
4. Beat the egg whites with an electric mixer in a large bowl until foamy. Gradually add the sugar, continuing to beat until the whites are stiff and shiny, about 10 minutes.
5. Gently but thoroughly, fold in the toasted and the ground almonds and the dates.
6. Drop the meringues by tablespoonsful on an ungreased large baking sheet, spacing 1 inch apart. Bake until the cookies are golden and dry, about 25 to 30 minutes.
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