Loading Video...

Meringue Cookies

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 15 min
  • Cook: 25 min
  • Yield: 44 to 48 cookies
Share This Recipe



  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. When the almonds are toasted coarsely chop either by hand or in a food processor.
  3. Put the egg whites in the bowl of a stand mixer and add a pinch of 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.
  4. Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.
Strawberry Cobbler with Cornmeal Sugar Cookie Crust
15m Intermediate 100%
Gluten-Free and Vegan Miso-Chocolate Chip Cookies
21m Easy 100%
Gluten-Free Chocolate Cherry Peanut Butter Cookies
15m Easy 100%
Jazmin's Super Healthy Epic Coconut Cashew Cookies