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Almond Meringue Cookies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.791
Energy (kCal)697.7233
Carbohydrates (g)1.6452
Total fats (g)72.835
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prehat oven to 250 degrees F. | 2. Line a cookie sheet (or two) with parchment paper or aluminum foil. | 3. Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form. | 4. Beat in the almond extract and the sugar, 1 tbsp at a time. | 5. Continue to beat until the meringue is shiny& stiff. | 6. Gently fold in the almonds. | 7. Drop by tbsp onto the parchment covered cookie sheet. | 8. Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove. | 9. Keep in tighly closed tins. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    cream tartar 1/2 teaspoon 3.87 0.9225 0.0 0.0
    almond extract 1 teaspoon - - - -
    splenda sugar substitute 3/4 cup - - - -
    almond 1/3 cup blanched chopped 642.3733 0.0 0.0 72.6667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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