Almond meringue cookies are my go-to when I want something light, crisp, and a little elegant. They're naturally gluten free, need only five simple ingredients, and bake up with a shattery shell and marshmallowy middle that feels special without being fussy.
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As a longtime whole-food baker, I tested these until the texture hit that sweet spot. I grind coconut sugar so it dissolves cleanly without any grit, whip the whites to glossy peaks, then bake low and slow so they dry instead of collapse. Humid day on the forecast? I wait for a drier afternoon, wipe the bowl with a little vinegar to make sure it's perfectly clean, and your chances of perfect peaks go way up.
These are the cookies I make for every holiday because they hold up beautifully for gifting and look pretty on a dessert table. They do ask for a little patience while they bake and cool, but the payoff is worth it. Once you get the feel for the peaks and the timing, a tray of airy little beauties is totally doable on any cozy weekend.
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Why You'll Love This Almond Meringue Cookies Recipe
- Light and Airy: These cookies are the perfect balance of crispness and fluff, making them an irresistible treat for those who love light desserts, like these macaroon cookies.
- Simple Ingredients: Made with egg whites, coconut sugar, cream of tartar, almond extract and a touch of fine sea salt, this recipe is proof that simple ingredients can yield extraordinary results.
- Perfect for Any Occasion: Their elegant appearance and delicate flavor make these cookies a great addition to holiday gatherings, tea parties, or as a sweet snack with coffee.
Almond Meringue Cookie Recipe Ingredients
You'll need the following ingredients to make almond meringue cookies:
Ingredient Notes:
- Egg Whites: The foundation of any good meringue. For best results, use room-temperature egg whites, without any trace of egg yolk, to achieve maximum volume.
- Coconut Sugar: Grinding coconut sugar into a fine powder helps it dissolve more easily into the meringue, creating a smooth and glossy texture. I use a coffee grinder to make fine coconut sugar.
- Almond Extract: Adds a subtle nuttiness that elevates the flavor of the cookies. You can also substitute with vanilla extract for a different cookie flavor.
- Cream of Tartar: A stabilizer that helps the egg whites maintain their structure while whipping. You can substitute with ½ teaspoon of lemon juice but it will change the flavor slightly.
- Fine Sea Salt: Balances the sweetness and enhances the overall flavor.
See recipe card below for all ingredients and quantities.
How to Make Almond Meringue Cookies
- Step 1: Prep Your Ingredients
Preheat your oven to 250°F and line a cookie sheet with parchment paper.
Ensure your mixing bowl and whisk attachment are completely clean and dry to avoid anything interfering with the egg whites.
Grind the coconut sugar in a coffer grinder to a fine granulated sugar consistency. This makes it easier for the coconut sugar to melt into the meringue.
- Step 2: Mix the Egg Whites
In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft and foamy.
- Step 3: Whip the Egg Whites
Add the cream of tartar and increase to high speed. Gradually add the finely ground coconut sugar, one tablespoon at a time.
Add the cream of tartar and increase to high speed. Gradually add the finely ground coconut sugar, one tablespoon at a time.
Continue to whip egg whites until stiff peaks form, and the mixture is glossy.
Add the almond extract and a pinch of fine sea salt, being careful not to deflate the meringue.
- Step 4: Pipe or Scoop
Transfer the meringue into a piping bag or large pastry bag fitted with a large star tip, or use a spoon to create small dollops on the prepared baking sheet. Leave space between cookies for even baking.
Bake in the preheated oven for 60 minutes. Turn off the oven, leaving the oven door slightly ajar, and allow the cookies to cool for an additional hour. This ensures the cookies remain crisp without overbaking.
Best Meringue Recipe Tips
- Achieving Stiff Peaks: Beat egg whites until the peaks stand firm and do not droop. This ensures the cookies hold their shape during baking.
- Humidity Matters: Avoid making meringues on humid days, as excess moisture can prevent the cookies from drying properly.
- Proper Storage: Store in an airtight container to keep the cookies crisp. If they soften, a quick return to the oven can restore their texture.
Serving Flavored Meringue Cookies
- Tea Time Treat: Pair these cookies with a steaming cup of coffee, tea, or hot chocolate.
- Dessert Garnish: Use them as a topping for lemon curd, banana ice cream, puddings cups or to dip in date caramel sauce.
- Holiday Platter: Arrange with other cookies like almond butter cookies, chocolate chip peanut butter cookies, strawberry chocolate bark, or coconut macaroons for a stunning dessert display.
Storing Almond Meringue Cookies
- Room Temperature: Store cookies in a cool, dry place in an airtight container for up to 5 days.
- Freezer Option: Meringues can be frozen in a well-sealed container for up to 1 month. Allow them to thaw at room temperature before serving.
Frequently Asked Questions
Yes, granulated sugar can be used, but use fine granulated sugar for best results.
The meringue is ready when it's glossy, and stiff peaks form that hold their shape without drooping.
Cool the cookies slowly in the oven with the door ajar to prevent sudden temperature changes, which can cause cracks.
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📖 Recipe
Almond Flavored Meringue Cookies
Equipment
- 1 stand mixer with whisk attachment or hand-held electric mixer
Ingredients
- ½ cup (80 grams) coconut sugar
- 4 large egg whites room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon fine sea salt
- 1 teaspoon almond extract
Instructions
- Preheat your oven to 250°F and line a cookie sheet with parchment paper. Ensure your mixing bowl and whisk attachment are completely clean and dry to avoid anything interfering with the egg whites.
- Grind the coconut sugar in a coffer grinder to a fine granulated sugar consistency. This makes it easier for the coconut sugar to melt into the meringue.½ cup coconut sugar
- In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form.4 large egg whites
- Add the cream of tartar and increase to high speed. Gradually add the finely ground coconut sugar, one tablespoon at a time. Continue to whip egg whites until stiff peaks form, and the mixture is glossy.¼ teaspoon cream of tartar
- Gently mix in the almond extract and a pinch of fine sea salt, being careful not to deflate the meringue.⅛ teaspoon fine sea salt, 1 teaspoon almond extract
- Transfer the meringue into a piping bag or large pastry bag fitted with a large star tip or use a spoon to create small dollops on the prepared baking sheet. Leave space between cookies for even baking.
- Bake in the preheated oven for 60 minutes. Turn off the oven, leaving the oven door slightly ajar, and allow the cookies to cool for an additional hour. This ensures the cookies remain crisp without overbaking.
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Notes
- Achieving Stiff Peaks: Beat egg whites until the peaks stand firm and do not droop. This ensures the cookies hold their shape during baking.
- Humidity Matters: Avoid making meringues on humid days, as excess moisture can prevent the cookies from drying properly.
- Proper Storage: Store in an airtight container to keep the cookies crisp for up to 5 days. If they soften, a quick return to the oven can restore their texture.
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