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Amaretti Crisps

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Recipe photo courtesy of EARL CARTER

To achieve the most volume, whisk egg whites in a metal bowl set over a pot of simmering water until just warm to the touch.

Source: Martha Stewart Living, November 2002
Total Time Prep Yield

Ingredients

Directions

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How would you rate this recipe?
27
  • TiddlyRidley
    5 JUN, 2012
    Tonipaine- it says heat oven to 350 degrees in the first paragraph.
    Reply
  • tonipaine
    5 JUN, 2012
    What oven temp are they baked at? It isn't given.
    Reply
  • MS11398270
    16 NOV, 2011
    These look wonderful, but how about nutritional information. Many of us want and need that. Is that possible?
    Reply
  • MS112611261
    23 MAR, 2011
    these are amazing. very quick and easy recipe to throw together; love it!
    Reply
  • MS112611261
    23 MAR, 2011
    these are amazing. very quick and easy recipe to throw together; love it!
    Reply
  • cookiesaplenty
    9 DEC, 2010
    READ THE RECIPE AGAIN. #1 refers to toasting the almonds. #3 refers to baking the cookies after the batter has been mixed.
    Reply
  • MS12193746
    16 NOV, 2010
    Mykele, I wonder if the oven temp wouldn't be better at 300 degrees? In the only other egg white cookie I've done, the temperature was lower.
    Reply
  • MS12193746
    16 NOV, 2010
    Gloryan, Line #1 Is referring to toasting the almonds, which do better spread out. #3.The timing also refers to the toasting of the almonds. It can be confusing.
    Reply
  • gloryan
    11 NOV, 2010
    Two different directions on cooking. Line #1 tells you to spread mixture on rimmed baking sheet - line 3 tells you you something different.. Timing 6-7 minutes in #1 and 25 minutes.in #3
    Reply
  • mykele
    21 APR, 2010
    I too feel that 25 minutes at 350 degrees is a bit high and wonder if they left out the proper temperature for actual baking. They do say 350 degrees for the almonds to begin with but no change in temperature for the cookie baking. Just wondering.....Mykele
    Reply

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