These delicate almond cookies are said to be as light as a sigh.

G. Franco Romagnoli
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

1 hr 45 mins


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; protein 1.3g 3% DV; carbohydrates 9.3g 3% DV; dietary fiber 0.4g 2% DV; sugars 8.6g; fat 2.4g 4% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 0.3IU; vitamin cmg; folate 2.3mcg 1% DV; calcium 11mg 1% DV; iron 0.2mg 1% DV; magnesium 12.4mg 4% DV; potassium 39.7mg 1% DV; sodium 29.8mg 1% DV; thiaminmg 1% DV.

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Rating: 4 stars
Delightful! The almonds impart a wonderful taste to these meringue cookies. Pros: Been making these for years! Cons: None Read More