Title: Almond meringue gems
 Categories: Almonds, Desserts
      Yield: 48 Servings
 
      4    Egg whites
      1 ts Cream of tartar
    1/4 ts Salt
      1 c  Sugar
      1 ts Grated orange peel
      1 ts Vanilla extract
    1/4 ts Almond extract
      1 c  Sliced almonds; toasted *
 
  Preheat oven to 350 degrees. Beat egg whites with cream of tartar and
  salt until frothy. On high, gradually beat in sugar until stiff peaks
  are formed. Fold in orange peel, vanilla extract, almond extract and
  3/4 cup toasted almonds. Drop batter by teaspoonsful onto nonstick
  cookie sheet sprayed with vegetable cooking spray. Sprinkle cookies
  with remaining 1/4 cup toasted almonds. Bake for 15 to 20 minutes, or
  until lightly browned. Store in airtight container.
  
  Servings: 4 dozen cookies
  
  * To toast almonds, spread in an ungreased baking pan. Place in 350
  degree oven and bake 5 to 10 minutes or until almonds are light
  brown; stir once or twice to assure even browning. Note that almonds
  will continue to brown slightly after removing from oven.
  
  (PER PORTION : 29 Calories; 1.02 g Fat; 0 mg Cholesterol; 16 mg
  Sodium; 4.6 g Carbohydrate; 24 g Fiber; .69 g Protein.)