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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Almond Meringues
- (Mandorla Meringhe)
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Ingredients:
4 large egg whites
1 and 1/2 cups powdered sugar
1 and 1/2 cups blanched slivered almonds (about 6 and 1/2 ounces)
3 tablespoons fresh lemon juice
Directions:
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- Preheat oven to 300° F.
Line 2 baking sheets with parchment paper.
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- Butter parchment.
Beat egg whites in large bowl until stiff peaks form.
Gradually fold in powdered sugar, almonds and lemon juice (meringue will deflate and will no longer be stiff).
Drop meringue by level tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake until cookies are pale golden around edges, about 25 minutes.
Cool completely on baking sheets.
Using metal spatula, carefully remove cookies from parchment. (Can be made 1 day ahead. Store in airtight container.) Makes 35.
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