Meringue Cookies

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
20 min
Cook:
50 min

Yield:
36 to 44 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 325 degrees F.

Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.

Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.

Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.

Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.


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3.7 15
Those were a big hit in my office. I baked them for 30 minutes and they did not fall or burn. They were still chewy in the middle so I might bake them longer next time. item not reviewed by moderator and published
This was a easy recipe however the inside of my "cookie" didnt cook at all, it was still liquid egg whites. The only thing I didn't follow with this recipe was I did not add nuts. I am going to try Emeralds, which has cream of tartar in it. I will see how that goes. I am trying to find a recipe that is like the meringue cookies you can buy at the store. item not reviewed by moderator and published
they were amazing item not reviewed by moderator and published
Love these cookies! Crunchy, chewy, and delicious! Do NOT make on humid days item not reviewed by moderator and published
So I gave these a shot after finding myself with a ton of egg whites in my fridge. The recipe says to leave the mixer running while adding the sugar and cinnamon, but by the time I had added the sugar and cinnamon the whites were over beaten and a bit drippy. I added a little cream of tartar but it didn't help. I tossed them in the oven and I'm waiting for the results. I hope they're edible anyway. item not reviewed by moderator and published
I loved these!! I substituted vanilla instead of cinnamon. Besides that they were easy to make and yummy! item not reviewed by moderator and published
I loved this recipe. When I use cream of tartar in recipes for meringue I can taste it. I liked this much better and I folded in chocolate chips as well. Some commented that the cookies didn't rise...meringue don't rise. They just keep their shape. I would use this again. item not reviewed by moderator and published
Terrible! They were flat and did not rise at all. I tried a different recipe that included cream of tartar that rose and were much better. never again. Just burnt, chewy sugar with nuts! item not reviewed by moderator and published
Awful! These cookies did not rise?!?! item not reviewed by moderator and published
Very easy to make , no difficulty at all. This will be added to my recipe box. My oven temp varies so I had to watch them closely. They did well in my oven at 250 degrees. Anne great recipe, keep them coming item not reviewed by moderator and published
I'd watch these close, the time can get away from you. But even a bit brownish and still fabulous. Must be the easiest cookies I've ever made! item not reviewed by moderator and published
I loved it this was an easy dish to make my little cousin helped me make it she had so much fun I LOVE THIS!! Great taste and flavor!! THANKS!! item not reviewed by moderator and published
These are very tasty if you like meringue, which I love. Definitely need to be made on a DRY day! Thanks once again, Anne. item not reviewed by moderator and published
I have made several reipes from food network and loved most of them. This 1 is a fatal mistake for 1 simple reason, the temp should be 100 degrees less. I followed step by step and they came out brown and with a burnt taste and had to spit it out it was so bad. then went back to old family tried and true( we use vanilla extract instead of cinnamon 1 teaspoon and came out perfect less 100 degrees and leave them in oven while it cools for 1 hour and only do 1 tray ata time. A bit of a pain but taste great. item not reviewed by moderator and published
First time making meringue cookies and this is an easy recipe. I added almond extract for extra flavor. Delish! item not reviewed by moderator and published
try Ina Garten's recipe for Meringues, you won't be disappointed. item not reviewed by moderator and published
MERINGUE DOES NOT RISE! YOU SHOULD NOT BE EXPECTING IT TO. item not reviewed by moderator and published

This recipe is featured in:

12 Days of Cookies