Meringue Cookies – a delicious recipe with almonds, egg whites, kosher salt, sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325 degrees F.
2
Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes.
3
When the almonds are toasted coarsely chop either by hand or in a food processor.
4
Put the egg whites in the bowl of a stand mixer and add a pinch of salt.
5
On the second highest speed of the mixer beat the egg whites until they come to medium peaks.
6
With the mixer running, gently sprinkle in the sugar and cinnamon.
7
Beat until stiff peaks form, then remove the bowl from the mixer.
8
Gently fold in the chopped almonds in 3 additions.
9
Drop the batter in 1-inch balls onto a cookie sheet.
10
Bake for 14 minutes.
11
Remove from the oven and cool.
12
These cookies can be stored in an airtight container for up to a week.
702
kcal
Calories
46
g
Fat
54
g
Carbs
28
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: 2 cups sliced almonds, 4 egg whites, Pinch kosher salt, 3/4 cups sugar, and more.
Yes, 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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