These almond lemon meringue cookies are just as Joy the Baker describes them: light, crisp and very delicious. They just literally melt in your mouth! If you don’t have any almonds, I highly recommend buying some for the recipe. They add a much needed crunch and texture as well as flavour that “makes it” for me. (Note: I thought I could hand slice 1/3 cup of almonds, because I didn’t have any that were pre-sliced, but I was wrong, so wrong. Don’t attempt at the risk of possibly losing your fingers as you try to stabilize almonds on a cutting board…gah.)
Now that I’ve made those (using only two egg whites), I feel a bit more confident about trying out a pavlova next time. I’ll have to wait until we get some fresh fruits though…
BHH 
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