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

Ingredients

Directions

  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
PREMIUM
15m Intermediate 100%
CLASS
Gluten-Free and Vegan Miso-Chocolate Chip Cookies
PREMIUM
21m Easy 100%
CLASS
Gluten-Free Chocolate Cherry Peanut Butter Cookies
PREMIUM
15m Easy 100%
CLASS
Jazmin's Super Healthy Epic Coconut Cashew Cookies
PREMIUM