Almond Flavored Meringue Cookies
Almond meringue cookies combine a light, airy texture with the warm, nutty flavor of almonds. These cookies, with their crisp exterior and melt-in-your-mouth interior, are perfect for any occasion—from casual afternoon tea to elegant dessert spreads.
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Servings: 48 cookies
Equipment
- 1 stand mixer with whisk attachment or hand-held electric mixer
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
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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