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; 2.4 g total fat; 0.2 g saturated fat; 30 mg sodium. 40 mg potassium; 9.3 g carbohydrates; 0.4 g fiber; 9 g sugar; 1.3 g protein; 2 mcg folate; 11 mg calcium; 12 mg magnesium;

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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