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This twist on the classic meringue recipe calls for almonds and brown sugar, producing a golden-brown cookie that is crunchy on the outside, deliciously chewy on the inside.

Source: Martha Stewart Living, April 2000
Yield

Ingredients

Directions

Cook's Notes

These should be dried overnight before serving.

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  • tisherself0323
    24 MAR, 2009
    I am not fond of almonds do you think it would be good with them?
    Reply
  • MS11649192
    24 MAR, 2009
    I've had something similar using pecans and they were yummy. Tasted more like pralines. I think I'll try using them instead of almonds.
    Reply
  • MS11649192
    24 MAR, 2009
    I've had something similar using pecans and they were yummy. Tasted more like pralines. I think I'll try using them instead of almonds.
    Reply
  • mykele
    24 MAR, 2009
    I have to agree with juneyg. One should at least coarsely chop ;the almonds. Even distribution would be almost impossible. This recipe is done in the Swiss Meringue method and holds shape very well.
    Reply
  • mykele
    24 MAR, 2009
    I have to agree with juneyg. One should at least coarsely chop ;the almonds. Even distribution would be almost impossible. This recipe is done in the Swiss Meringue method and holds shape very well.
    Reply
  • juneyg
    24 MAR, 2009
    It seems strange to me that this recipe would use "whole" almonds. I think they would be better distributed if chopped. With only a cup of almonds, I would think you could easily end up with some cookies with no almonds at all.
    Reply
  • Twizz1ler
    24 MAR, 2009
    1/3 cup is probably right - that's not really very much and these are a big part air. I have learned from the last time I made meringues that they had to be eaten within a couple of days. I had some around a week and it was like the middle had disappeared. These sound interesting
    Reply
  • sagacious
    24 MAR, 2009
    RE RECIPE: 1/3 CUP MOUNDS FOR EACH COOKIE. THAT SEEMS TO BE A LARGE AMOUNT PER COOKIE. PLEASE VERIFY
    Reply

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