4 egg whites

¼ tsp cream of tartar

1 cup fine sugar

1 tsp vanilla extract (or almond extract)

Optional - Lemon or orange zest

Preheat oven to 250 F

In large bowl, beat egg white on low speed until they are frothy. Add the cream of tartar and continue beating until the whites form soft peaks. Add the sugar very, very slowly so that the egg whites can incorporate it. Continue beating until the sugar is dissolved and white, shiny peaks form. Beat the vanilla in last, but also slowly. At this point you can add you zest very slowly as well.Cover cookie sheet with baking parchment (wax paper). You can either spoon drop the mixture onto the sheet or use a pastry bag to put on the cookie sheet.

Bake 1 hour

Leave the meringue in the oven for an additional hour with the heat turned off and the oven door closed.

Makes – 24 cookies

Preheat oven 350 degrees

Ingredients:

1 egg

1 cup sugar

2 cups sifted flour

2 tsp baking powder

1 cup butter (2 sticks) softened

2 tsp Almond extract

Beat egg and sugar. Add flour mixed with baking powder, alternate with butter. Add almond extract.

When thoroughly mixed, place in greased round cake pan, press into shape with a fork. You can top with almond slices if you have them handy or brush with egg white to give it a golden shine.  Bake 25-30 minutes or until tooth pick tests done.

You can make it fancy by putting it in a tart pan so you have a nice fluted edge and it will also come out more as a bar.