Gluten-Free Almond Meringue Drops

Heat oven to 225 degrees F.

Combine egg whites, almond extract and cream of tartar in large bowl. Beat at medium speed, scraping bowl often, until soft peaks form (about 1 minute).

Increase speed to high. Beat, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved (2 to 3 minutes).

Spoon level tablespoonfuls of meringue, 1 inch apart, onto parchment-lined cookie sheets, using a knife or spatula to remove meringue from spoon. Swirl top of meringue with knife or back of spoon.

Bake for 1 hour. Turn off oven. Let stand in oven for 1 hour. Sprinkle each with powdered sugar.