Egg whites whip to soft peaks and take in maple crystals one spoonful at a time before almond extract and almond flour join the meringue, with pignoli nuts studding these delicate cookies ahead of a gentle bake.
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Pre-heat oven to 325°F. Line 2 half-sheet pans with Silpats.
Beat egg whites to soft peaks; add maple crystals one tablespoon at a time and continue whipping until incorporated.
Add extracts and salt; whip 10 seconds more.
Using rubber spatula, fold almond flour into egg white mixture. Mixture will be soft and 'meringue-like' in consistency.
Scoop dough onto sheet tray with 1-ounce ice cream scoop. Top each cookie with 8-10 pignoli nuts.
18-20 minutes or until cookies are golden. Cool cookies before carefully removing from pan with metal offset spatula.
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