The phone rang about five minutes ago. At this hour? I wondered. (Actually, not, I need to fix that time stamp that didn’t change with the daylight savings change last month.)
“This is your daughter,†pronounced She Who Can Hear Across The House (but is toiling away on a tight work deadline), “do you want to take the cookies out of the oven? They’ve been beeping for awhile.â€
I had made them to help lighten her load a bit for the evening. They’re a little more golden around the edges than they might have been. Perfect.
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Almond Meringue cookies
Mix 1 1/2 c almond meal (thank you Trader Joe’s) with 1 1/2 c powdered sugar, set aside. Whip three egg whites till they hold a stiff peak, fold in the almond/sugar mixture. Tablespoonfuls onto parchment paper on top of a baking sheet, bake at 350 for–well, it was supposed to be 15-18 minutes. And yes you can just use a heavily-greased cookie sheet, but with these, parchment paper really is the way to go.
If you want, dip these in melted bittersweet chocolate and then refrigerate.
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The funny thing about these is that my daughter once asked my friend Miriam for her almond cookie recipe and Miriam, bemused, answered, They’re your mom’s recipe.
Oh.
Good and fast and healthy (not to mention addictive.) Enjoy!