Ingredients
4
large egg whites
1 1/2 cups powdered sugar
1 1/2 cups blanched slivered almonds (about 6 1/2 ounces)
3 tbsp fresh lemon juice
Directions
1.
Preheat oven to 300°F.
Line 2 baking sheets with parchment paper.
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.)
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