Ingredients
3 egg whites
1/2 cup sugar
1 tsp vanilla extract
3 cups (12 ounces) sliced almonds with skins, lightly toasted (More? 17 oz per Maria)
Preparation
1 Position racks in the center and top third of the oven and preheat to 350ºF. (Maria’s would be 320 degrees). Line 2-half sheet pans with parchment paper.
Whisk the egg whites in a medium bowl until foamy. Whisk in the sugar and vanilla. Using a silicon spatula, gently fold the almonds into the egg white mixture taking care not to break the nuts.
Using a 3-inch-diameter entremet ring or straight-edged cookie cutter, place 2 rounded tablespoons of the nut mixture in the center of the ring on the sheet pans, about 1 inch apart. Using your fingers, evenly distribute the mixture. Remove the ring. Continue shaping the remaining crisps. (Could do smaller, but Maria also recommended 20 minutes baking.)
Place the trays in the oven and bake for 10 minutes. Rotate the trays after 10 minutes and bake for an additional 5 minutes, until golden brown. Set the timer-they burn quickly!
