You are very welcome. 😊Thank you so much for your feedback.

Thank you 😊❤

Thank you.🌹

Terri myers You are very welcome, 😍

🤗❤

Enjoy 😉And Merry Christmas 🤶🎄

Thank you. They do.😋

‘

На здоровье!❤

Thank you🌹

Thank you. 😊

Thank you🌹

Thank you😊

Thank you for your comment. Yes, absolutely, you can add less/ more sugar to your taste and also, you can just spoon out the cookies instead of piping them out and use any equipment that works for you.❤

Yes, you could try substituting cane sugar to diabetic sugar. I would suggest to whipping the egg whites first, then adding the sugar. And yes, 6 speed mixer would work. I remember my grandmother could whip the egg whites by hand, with just the whisk. 😉She probably had less than 6 speeds 🤣🤣🤣(joke)

You can leave it out. Just use vanilla extract. 😊

Sometimes, I use Wilton 4B. Sometimes, Wilton 1M, they are both " open star tips." The thickness of the dough depends on the size of the eggs you use. When the dough comes out too thick, I don't use the piping tip. I just pipe it straight from the piping bag or use ice-cream scoop, 1 tablespoon size. I hope these tips are helpful. Thank you for your comment 🙏 🌹

mira rit These cookies are my favorite!😍

Thank you🙏

175C.

I am not sure what can you substitute it with. In some baked goods, egg whites can be replaced with apple sauce. In this recipe, you need egg whites as a binder and also to achieve chewy texture of this cookie.

William Love Thank you. Try to not overmix the batter. You just need to fold in the egg whites. The reason, I think yours did not hold any shape, because the dough was too runny. It has to be somewhat stiff consistency. 🤗

NastassjaCanCook I have been baking angel food cakes since I was 5 years old. I know how to beat egg whites and fold in ingredients. I truly think it was the oil in the almond extract. After I added it to the egg whites, I must have beat them for more than 5 minutes. They were runny the first time I made the recipe before, I folded in the dry ingredients.. The second time I made them, I beat them till they were almost stiff peak then added the almond extract. This time they were slightly thicker and held their shape but not enough that they didn't turn into a lump in the oven when they were cooking. Another recipe suggests that one leaves the cookies out overnight to harden before they are cooked. In that recipe they don't even whip the egg whites first. They just put the blanched almonds, sugar, and eggs into a food processor. Next year I'm going to get some European almond extract. You only use a few drops. On Amazon everybody Raves about how good it is with a recipe such as this. I know this is what they use in Sicily. Thank you for your response. Like I said they were delicious.

William Love Great! I am glad they turned out delicious after all. 👏

@@williamlove6674 ** Did you try to use organic natural almond extract?? It is not oily at all.

Hi William, yes, the oily Almond extract does "flatten" the meringue. We added it to the almond flour, rather than to the the egg whites.

Recipe is written in the description box including oven temperature. 😊

Written recipe is in info box. Highlight text, then ctrl +p to print. Or you can copy text into Microsoft Word and print it from there.

Thank you 😊 🙏

I am sorry, not sure. Have never made it without egg whites. 🤔

I wish😊❤

Готовлю,готовлю, но...редко:)

alla taturyan .

Maria Maio asQ

Maybe proportions were off.Not sure. 🤔

@@NastassjaCanCook your recipe was the same except it asked for 2 sticks of butter which I melted in microwave). Aside from this, I used correct amounts. I think I'll try again with less butter & white flour. I will also try your way.... The funny thing is, my pecan balls though too crumbly, tasted wonderful!

My recipe doesn't have butter. I don't understand how it is the same? I don't know how to correct someone else's recipe. Did you ask this questions person that posted the recipe you are talking about? Maybe they can help you. Take care.😊