|1/2 ts||cream of tartar|
|1 C||light brown sugar|
|2 C||whole almonds|
- Preheat oven to 300F.
- Beat the egg whites and cream of tartar until stiff peaks form. Gradually add sugar and beat until thoroughly combined, then gently stir in the nuts.
- Drop quarter-sized dollops onto a cookie sheet lined with parchment paper (2-3 almonds per cookie). Bake at 300F for 20-25 minutes.
Make sure you do this on a dry day or you will end up with sticky meringues. Most meringue recipes are naturally gluten-free.