Ingredients:
2 egg whites
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup ground almonds
3/4 cup chopped walnuts
Preheat oven; set to convection at 325°F.
In a deep mixing bowl, beat egg whites until frothy; gradually add sugar, beating until mixture is stiff and glossy. Fold in vanilla, salt, almonds and walnuts. Drop heaping teaspoons of meringue about 2 inches apart on lightly greased cookie sheets. Cook in preheated convection oven at 325°F for 20 minutes. Let cookies cool completely on sheets; remove with spatula.
Makes 25 to 30 cookies.
For traditional (non-convection) baking:
Preheat and bake setting: 350ºF Time: 20 to 25 minutes
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