Almond Meringue Cookies Recipe

Name: Almond Meringue Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 11 ounces ground almonds; 3 egg whites; 1 cup confectioners' sugar; 1 teaspoon grated lemon zest; 0.75 teaspoon ground cinnamon

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
teaspoon ground cinnamon

Directions

Preheat the oven to 325F (165C). Grease and lightly flour the cookie sheets.
In a large bowl, whip the egg whites until soft peaks form.
Gradually add the sugar, continuing to whip until stiff peaks form. This will take about 5 minutes.
Set aside about cup of the whipped egg whites for later use.
To the remaining meringue, add the lemon zest and cinnamon. Fold in the ground almonds until the mixture is evenly combined.
Using a spoon, drop mounds of the mixture onto the prepared baking sheets.
Top each cookie with a smaller dollop of the reserved meringue.
Bake in the preheated oven for 15 minutes or until golden brown.
Remove the cookies from the baking sheets and allow them to cool on wire racks.

Nutrition Facts

Per Serving (1 cookie):

Calories: 66
Fat: 5g (6% Daily Value)
Saturated Fat: 0g (2% Daily Value)
Sodium: 5mg (0% Daily Value)
Total Carbohydrate: 6g (2% Daily Value)
Dietary Fiber: 0g (1% Daily Value)
Total Sugars: 3g
Protein: 2g (4% Daily Value)
Vitamin C: 0mg (0% Daily Value)
Calcium: 20mg (2% Daily Value)
Iron: 0mg (1% Daily Value)
Potassium: 66mg (1% Daily Value)

Servings per Recipe: 36

Almond Meringue Cookies are a delightful, light dessert with a perfect balance of sweet and nutty flavors. These cookies are made by whipping egg whites to stiff peaks, then folding in ground almonds, sugar, and a touch of cinnamon and lemon zest. They are crisp on the outside with a delicate chewiness inside, making them a beloved treat for any occasion.

History of Almond Meringue Cookies

The origins of meringue cookies can be traced back to the 17th century, with a likely connection to the town of Meiringen in Switzerland. It is believed that meringue was first made by Swiss chefs, with various recipes evolving across Europe. Over time, these meringue cookies began to take on regional flavors and ingredients. The almond version became popular in Germany, where it was often made for Christmas as a special treat. The almond adds a unique depth of flavor that distinguishes it from the more common plain meringue recipes.

Regional Features

While meringue cookies are made across many European countries, the addition of almonds in German recipes makes them particularly distinct. Almonds are a traditional ingredient in German desserts, and in this recipe, they add a crunchy texture that contrasts with the smooth, airy meringue. Often, meringue cookies in Germany are served during the winter months, particularly around Christmas time, as part of the festive dessert spread known as "Pltzchen," which includes a variety of small cookies and pastries.

How Almond Meringue Cookies Differ from Similar Desserts

Almond meringue cookies stand out from other meringue-based desserts, such as pavlova or French macarons, due to their texture and flavor. Unlike pavlova, which typically has a soft, marshmallow-like center, almond meringues are crispier throughout, with a slight chewiness in the middle. Compared to macarons, which are filled with ganache or buttercream, almond meringue cookies are simply flavored with cinnamon, lemon zest, and almonds, offering a lighter and simpler flavor profile.

Where Almond Meringue Cookies Are Usually Served

Almond meringue cookies are commonly found during the holiday season, especially in Germany and other parts of Europe. They are often served at Christmas gatherings, along with other holiday sweets like gingerbread and stollen. These cookies also make a great accompaniment to afternoon tea or coffee, as their light, crispy texture pairs well with warm drinks. In some regions, they are also enjoyed as a gluten-free option, as they contain no flour or wheat.

Interesting Facts About Almond Meringue Cookies

Almonds have been a favorite nut in European baking for centuries, and their use in meringue cookies reflects their longstanding popularity.
The word "meringue" is believed to have originated from the Swiss town of Meiringen, where the dessert was first created.
Almond meringue cookies are sometimes referred to as "cloud cookies" due to their light, airy texture.
While the base recipe is simple, variations abound. Some bakers add a splash of vanilla or almond extract for added flavor, or top the cookies with chopped almonds for extra crunch.
These cookies are naturally gluten-free, making them a great choice for those with dietary restrictions.

FAQ about Almond Meringue Cookies Recipe

These almond meringue cookies should be stored in an airtight container to keep them fresh. You can store them at room temperature for up to 2 weeks. Make sure the container is completely sealed to avoid moisture, as humidity can cause them to lose their crisp texture.

Yes, you can freeze these cookies. To freeze, place them in an airtight container or freezer bag, making sure to separate layers with parchment paper. They can be stored in the freezer for up to 3 months. When you're ready to eat them, allow them to thaw at room temperature.

If your meringue isn't stiffening, it could be due to several factors. First, ensure the egg whites are at room temperature, as cold egg whites won't whip properly. Additionally, make sure no egg yolk has mixed in with the whites, as this can prevent them from whipping up. Finally, use a clean, dry bowl and mixer to avoid any grease or moisture interfering with the whipping process.

Yes, you can substitute almonds with other nuts, like hazelnuts or walnuts, though the flavor and texture may vary. Make sure to toast the nuts beforehand for added flavor and crunch.

To avoid soggy meringues, it's crucial to bake them at a low temperature and allow them to dry out in the oven after baking. Once the baking time is up, turn off the oven and let the cookies cool in the oven with the door slightly ajar. This gradual cooling process helps the meringue retain its crispness.

Absolutely! You can add a variety of flavorings to the meringue. Common choices include vanilla extract, almond extract, or citrus zest. You can also experiment with spices like cinnamon, nutmeg, or cardamom to enhance the flavor. Just be sure not to add too much liquid, as it can affect the meringue's texture.

Yes, you can adjust the size of the cookies according to your preference. Just remember that if you make them larger, you may need to increase the baking time slightly, while smaller cookies will require less time. Keep an eye on them as they bake to avoid overbaking.

Cracking is a common characteristic of meringue cookies and usually occurs as they cool. This can happen due to rapid temperature changes, so try to avoid opening the oven door too early while baking. If you're not happy with the cracks, you can try gently pressing down on the cookies with a spoon before baking to create a smoother surface.

While granulated sugar is traditional for meringue, you can experiment with other types of sugar, such as superfine sugar or coconut sugar. However, these may affect the texture and sweetness of the cookies, so use caution when substituting.

Comments

Christine Carter

06/01/2023 06:17:39 PM

I have been making this recipe for years, even before discovering this precise version. These cookies are a huge hit with everyone, and I often get requests to make them during the Christmas season. I skip the meringue topping and instead follow my own method of chilling the batter overnight, adding confectioners sugar as needed to roll out the sticky meringue batter and cut out star shapes. This helps create a firmer dough as the sugar mixes in. The process can be quite messy and sticky, and you might feel like it's impossible to roll out and cut the shapes. In such cases, simply add more confectioners sugar and work it in until the dough is manageable. I bake the star-shaped cookies the same way each time, but you could opt to add meringue on top before baking—I prefer to leave them plain as they are already quite sweet. Despite being prone to cracking, these cookies are a crowd pleaser.

Thomas Nelson

12/19/2024 05:36:17 PM

These cookies are incredibly delicious! The aroma of the dough alone took me to cookie paradise before they were even baked! The only thing I can't understand is where the star shape in the picture fits in. Next time, I'll definitely double the recipe.

Jacob Flores

10/10/2022 06:55:48 AM

I used to be scared of making meringues and promised myself I would never try, but when I had leftover egg whites, I decided to give it a shot. I was pleasantly surprised by how simple it was and how delicious the end result turned out to be! I'm excited to make another batch soon - this gluten-free sweet treat has earned a spot on my favorites list.