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“I found this recipe on Thermador. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
20mins
SERVES:
25-30
YIELD:
25-30 cookies
UNITS:
US

Ingredients Nutrition

  • 2 egg whites
  • 12 cup sugar
  • 1 teaspoon vanilla
  • 18 teaspoon salt
  • 34 cup ground almonds
  • 34 cup chopped walnuts

Directions

  1. Preheat oven; set to convection at 325°F or For traditional (non-convection) at 350ºF Time: 20 to 25 minutes.
  2. In a deep mixing bowl, beat egg whites until frothy; gradually add sugar, beating until mixture is stiff and glossy. Fold in vanilla, salt, almonds and walnuts. Drop heaping teaspoons of meringue about 2 inches apart on lightly greased cookie sheets. Cook in preheated convection oven at 325°F for 20 minutes. Let cookies cool completely on sheets; remove with spatula.

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