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+ servings
Almond Meringue Cookies on a glass plate.
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5 from 2 votes

Almond Meringue Cookies

Almond Meringue Cookies taste like a toasted marshmallow but with a crispy exterior! They're as light as air with a sweet crunch you won't be able to stop eating.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert, Dessert - Cookies, dessert - speciality
Cuisine: French
Diet: Gluten Free
Servings: 30 servings
Calories: 43kcal

Equipment

Ingredients

  • 5 large egg whites save the yolks for another use
  • cups superfine sugar granulated sugar will also work
  • 2 teaspoons corn starch
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure almond extract
  • 1 package (.35 ounces) "Whip It" (whipped cream stabilizer) optional
  • colored sanding sugar optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (330 degrees Fan, or 175 degrees Celsius) while preparing the egg whites.
  • Using two small bowls, separate the egg whites from the yolks while the eggs are cold. Cover the yolks and refrigerate them to reserve them for another purpose.
  • Allow the egg whites to warm to room temperature for 30 minutes before whipping.
  • Place the room temperature egg whites in an exceptionally clean glass or stainless bowl and whip the whites, slowly at first, and increasing the speed as the egg whites increase in volume.
  • As the egg whites are whipping, add the sugar, 1 tablespoon at a time, to the whipping egg whites, beating after each addition. Continue this process until all the sugar has been beaten into the whites, and the meringue has achieved a glossy white appearance and soft peaks form when the whip is lifted from the bowl.
  • Add the corn starch, cream of tartar, "whip it" (if using), and the almond extract to the bowl and whip again until fully incorporated, scraping down the sides of the bowl as needed.
  • Use a spatula to transfer the meringue to a large piping bag fit with a large piping tip of your choice. Gently squeeze the meringue mixture into the piping tip of the bag, and gently twist the top of the bag closed.
  • Pipe the meringue onto parchment lined baking sheets in the a design of your choosing. *Note - the meringue will not spread as it bakes, but do allow about 1" or space between each cookie. Sprinkle the meringues with colored sugar after piping, if desired.
  • Before adding the meringues to the oven, reduce the heat in the oven to 300 degrees Fahrenheit (280 degrees Fan, or 130 degrees Celsius) and place the baking sheets into the oven on the middle and top racks Bake the meringues for 30 minutes.
  • After 30 minutes, turn the heat of the oven off and allow the meringues to stay inside the oven for an additional 60 minutes until they are fully baked and cool.
  • Remove the almond meringue cookies from the oven and gently lift them from the parchment paper. Arrange the cookies on a platter for serving and enjoy!
  • Serve alone or with a fruit-flavored Greek yogurt for dipping if desired.

Video

Notes

Cookies may be stored at room temperature in an airtight container for up to 7 days.
Cookies may be frozen in an airtight freezer container for up to 4 months.

Nutrition

Serving: 1serving | Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.04g | Sodium: 9mg | Potassium: 26mg | Fiber: 0.002g | Sugar: 10g | Calcium: 1mg | Iron: 0.01mg