1 Egg whites
1/3 c Sugar
1 c Sliced almonds
Chocolate bits; for topping Recipe by: Evelyne Johnson Preheat the oven to 300. Line a cookie sheet with parchment paper. Stir together the egg white and sugar (I don’t even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn’t be more than 2 inches in diameter) and top with a chocolate chip.
Bake about 20 minutes until lightly browned. When you remove from the oven mash down the chocolate bit (it makes it look like a dab of icing) and let it cool before removing from sheet. I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down ? drained maraschino cherry on top. I usually do double the recipe. I make these all year because they’re so simple to make, everybody loves them AND they are good for Pesach. —–