Almond and Cinnamon Meringue Cookies – a delicious recipe with Egg whites, sugar, Almond, Cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spread almonds on a baking sheet and roast in the oven for about 10 minutes at 160C.
2
Whip the egg whites while adding the sugar a little at a time (divided into 3 or so batches) until stiff peaks form.
3
Add cinnamon to taste.
4
I added about 7 shakes.
5
Add the almonds and fold into the meringue.
6
The batter is now ready to bake.
7
Layer the baking sheet with parchment paper, then use two spoons to drop the batter onto the sheet.
8
Leave some space between each cookie to allow them to spread out.
9
Put them in an oven preheated to 170C, then immediately reduce to 120C and bake for about 50 minutes.
10
Bake them until the insides are thoroughly cooked.
11
They will turn out nice and crumbly.
193
kcal
Calories
7
g
Fat
36
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 30 grams Egg whites, 50 grams Granulated sugar, 50 grams Almond, sliced or diced, 1 Cinnamon.
Yes, Almond and Cinnamon Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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