These delicate almond cookies are said to be as light as a sigh. Source: EatingWell Magazine, Holiday Issue 1995

G. Franco Romagnoli


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250 degrees F. Line 2 baking sheets with parchment paper or brush them with oil and dust with flour, shaking off excess.

  • Beat egg whites in a large mixing bowl with electric mixer until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until stiff but not dry peaks form. Fold in almonds.

  • Drop the batter by heaping tablespoons onto the prepared baking sheets. Bake until light golden and firm to the touch, about 1 1/2 hours. Reverse pans halfway through to ensure even baking. Transfer cookies to a rack and let cool.


Make Ahead Tip: Store in an airtight container for up to 1 week.

Tip: To toast slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

61 calories; total fat 2.4g 4% DV; saturated fat 0.2g; cholesterolmg; sodium 30mg 1% DV; potassium 40mg 1% DV; carbohydrates 9.3g 3% DV; fiber 0.4g 2% DV; sugar 9g; protein 1.3g 3% DV; exchange other carbs 1; vitamin a iuIU; vitamin cmg; folate 2mcg; calcium 11mg; ironmg; magnesium 12mg; thiaminmg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Delightful! The almonds impart a wonderful taste to these meringue cookies. Pros: Been making these for years! Cons: None Read More