This is the third year I have made Almond Cloud cookies. My daughter is gluten intolerant and we were thrilled to come across the recipe. (She adores your gluten free brownie mix, by the way!)The first year I made them they were indeed cloud like. Crisp on the outside and light and delicious on the inside. Last year they turned out very gummy. This year I tried with your homemade almond paste recipe (which is fabulous-won’t ever buy ready made again!). But again I ended up with gummy cookies. The flavor is wonderful but the texture is not. Should the egg whites be beaten to a soft peak stage? I just whisked them until frothy and the batter was paste like. Help!

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