Meringue Cookies Macaroons

Ingredients

1 Cup powdered sugar

¾ Cup almond meal (blenched or non,I use whatever on hand)

2 egg whites (room temperature)

Pinch cream of tartar (or salt,or lemon juice to help stabilize the meringue)

¼ Cup granulated white sugar

Optional:

For flavoring you can use either one of these:

Food coloring

Flavored extract

1-2 Tsp cinnamon

2 Tsp cocoa powder for chocolate macaroons

(cinnamon or cocoa can be sifted with almond and powdered sugar)

Nutella or any buttercream to stick the cookies together

Directions

Start by preheating oven to 325 F /163 C

In a bowl sift twice almond meal and sugar powder, set aside

In a mixing bowl, on high speed,whisk the egg whites with cream of tartar

When the mixture is white and foamy start adding sugar, a little at a time , not all at once

Should form a stiff meringue

At this point you can add your flavorings and mix gently with spatula to combine

Start adding the almond/powder mixture to merengue little by little and fold gently with spatula

Should form a thick mixture

Scoop into piping bag with a small tip  (or you can also use a large zipper bag and cut the tip for piping)

Pipe onto a cookie sheet lined with parchment paper (secure the paper by spraying the corners with oil )

Cookie size can be as desired 1” or 2” or 3” …

When done piping,tap the cookie sheet once or twice on a flat surface to even up the cookies

Let it sit at room temperature at least 25-30 minutes before you bake

Baking time could be 6-8 minutes

Keep an eye don’t allow the cookies to brown

Let it cool down completely ,before you remove them

You can freeze these cookies up to 3 month (just stack between parchment paper,wrap with plastic)