Cook Time: 25 minutes
Ingredients:
- 2 egg whites
- 1 teaspoon white vinegar
- dash salt
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar
Preparation:
In a large mixing bowl on high speed of hand-held electric mixer, beat egg whites with vinegar and salt until foamy and doubled in volume. Beat in almond extract and vanilla. Beat in sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Drop by teaspoonfuls, 1 inch apart, on brown paper lined cookie sheets. Bake at 250° for 25 minutes, or until crisp. Remove brown paper with meringue cookies to rack to cool completely, then remove from paper. Store meringue cookies tightly covered. Makes about 5 dozen meringue cookies.
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