4 egg whites
1 Tbsp. white vinegar
3/4 cup white sugar
1/4 cup almonds, finely chopped
1 tsp. almond extract
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
In a large bowl, beat egg whites until foamy. Beat in vinegar and salt. Slowly add sugar, 2 Tbsp. at a time, continuing to beat until stiff peaks form. Fold in almonds and almond extract.
Drop batter by teaspoonfuls on cookie sheet. Bake for 25 minutes or until golden. Let cool for 1 minute before removing from pan. Transfer to a wire rack and allow to cool.
Makes 6 - 7 dozen cookies
PER COOKIE NUTRITIONAL INFORMATION: Calories, 10, Protein: less than 1g, Fat: less than 1g, Saturated Fat: 0g, Carbohydrate: 2g, Dietary Fibre: 0g
from The Enlightened Eater's Whole Foods Guide by Rosie Schwartz, p. 202