Meringue Cookies

• 4 egg whites
• 3/4 cup sugar
• 2 tsp. cornstarch
• 1/4 tsp. almond extract
• 36 blanched whole almonds
• Optional fruit sauce:
• 1/2 cup sugar
• 1 container blueberries
• 1 container raspberries
• 1 tsp. vanilla
• Optional topping:
• Cool-whip

1. Preheat oven to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. Beat egg whites for 5 mins. Add sugar. Beat an additional 5 mins. Add cornstarch and almond extract. Beat another minute.
4. Pour 9 individual cookies out onto the baking sheets. Top with 4 almonds each. Place in oven. Reduce temperature to 250 degrees. Bake for 45 minutes.
5. Heat sugar and berries over the stove for 5 mins. Stir in vanilla.
6. When cookies have cooled, serve topped with fruit sauce and Cool-whip.

egg whites, sugar, cornstarch, almond extract, almonds, fruit sauce, sugar, blueberries, raspberries, vanilla

Taken from www.epicurious.com/recipes/member/views/meringue-cookies-52927791 (may not work)