Almond Meringue Cookies – a delicious recipe with egg whites, cream of tartar, almond, Splenda sugar substitute, blanched almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prehat oven to 250 degrees F.
2
Line a cookie sheet (or two) with parchment paper or aluminum foil.
3
Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form.
4
Beat in the almond extract and the sugar, 1 tbsp at a time.
5
Continue to beat until the meringue is shiny& stiff.
6
Gently fold in the almonds.
7
Drop by tbsp onto the parchment covered cookie sheet.
8
Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove.
9
Keep in tighly closed tins.
378
kcal
Calories
18
g
Fat
43
g
Carbs
14
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 5 ingredients. The key ingredients include: 3 egg whites, 1/2 teaspoon cream of tartar, 1 teaspoon almond extract, 3/4 cup Splenda sugar substitute (or use real sugar if you dare), and more.
Yes, Almond 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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