Meringue Kisses

Preheat oven to 350 degrees. Toast whole almonds on a baking sheet until they are fragrant and start to color, about 15 minutes. Cool.

Whisk together the confectioners’ sugar, egg whites and vanilla extract in a double boiler over medium heat until mixture reaches 122°F on a candy thermometer.

Transfer to a stand mixer. Using whisk attachment, beat on high speed until whites hold stiff peaks. Add vanilla and beat until just incorporated. Add toasted almonds to the meringue mixture and stir to incorporate.

Pour mixture over a parchment-lined baking sheet. Place in freezer until firm, for at least an hour or overnight, depending on your freezer.

Remove from freezer and with a sharp knife, cut into squares about 1 1/2 x 2 1/2 inches.

Working quickly, place the cut cookies on another parchment-lined baking sheet (it’s okay if they loose their shape a little). Place baking sheet back in the freezer for one hour.

Bake the cookies at 300°F for 35 minutes or until they are a light brown color.