Anne Burrell's Meringue Cookies

I made these little cuties for dessert on Sunday.  They offer the perfect amount of crunch with a chewy center.  Have them with a cup of coffee and a smile is sure to follow!

Meringue Cookies

adapted from Anne Burrell

1 cup of sliced almonds

2 egg whites

1/8 tsp of salt

1/3 cup of sugar

1/8 tsp of cinnamon

Toast the almonds on a sheet pan in a 350degree oven for 8-10 minutes or until brown.  Place the almonds on a cutting board and chop finely.  Place the egg whites and salt in the bowl of a stand mixer fitting with the whisk attachment.  Whip until medium peaks.  Gently add in the sugar and cinnamon and whip until stiff peaks form.  Fold in the chopped almonds.  Drop onto a baking sheet lined with parchment paper or a Silpat.  Makes about 12 cookies.  Bake for 15 minutes at 325 degrees.  Enjoy!