MAKES ABOUT 48 SMALL COOKIES
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|
¾ |
cup (5¼ ounces) sugar |
|
2 |
teaspoons cornstarch |
|
4 |
large egg whites |
|
½ |
teaspoon almond extract |
|
⅛ |
teaspoon salt |
|
⅓ |
cup chopped toasted almonds |
|
1 |
teaspoon coarse sea salt (optional) |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
2. Using stand mixer fitted with whisk, beat egg whites, almond extract, and salt together on high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. Reduce speed to medium and slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down bowl. Increase speed to high and beat until glossy and stiff peaks have formed, 30 to 45 seconds.
3. Working quickly, place meringue in pastry bag fitted with ½-inch plain tip or large zipper-lock bag with ½ inch of corner cut off. Pipe meringues into 1¼-inch-wide mounds about 1 inch high on prepared sheets, 6 rows of 4 meringues on each sheet. Sprinkle meringues with chopped almonds and sea salt, if using. Bake for 1 hour, switching and rotating sheets halfway through baking. Turn off oven and let meringues cool in oven for at least 1 hour. Remove meringues from oven, immediately transfer from baking sheet to wire rack, and let cool to room temperature before serving. (Meringues can be stored in airtight container for up to 2 weeks.)