The superfine and powdered sugars in these meringue cookies ensure that they will be light in texture. To make superfine sugar, place granulated sugar in the bowl of a food processor fitted with a metal blade. pulse sugar briefly until very fine.
A small amount of almond extract in nut-based recipes brightens and intensifies the nutty flavor, no matter which nut is used.
Store these meringue cookies in an airtight food storage plastic bag, then in a tightly sealed container for up to 2 weeks.