4 Egg whites, at room temp.
1 tb Lemon juice
1/8 ts Salt
2 tb Filberts or pecans, chopped
2 tb Non-fat dry milk powder
1 tb Almond flavored liqueur
1 tb Honey
In small mixer bowl, beat egg whites, lemon juice and salt at low
speed until foamy. Gradually increase speed and beat to high peak
stage. Add other ingredients, continue beating at high speed,
scraping edges of bowl, until mixture stands in stiff peaks. Use
pastry bag with plain tip to squeeze 1×4″ strips on cookie sheet
lined with brown paper. Bake at 200 for 1 hour. Turn off heat but DO
NOT OPEN OVEN DOOR. Let cookies dry at least 2 hours or overnight.
Carefully remove with spatula; store in air-tight container.
10 calories per cookie.
Yields
24 Servings