Almond Meringue Cookies

Almond Meringue Cookies

19
KNF82 0

"An old German family favorite. Meringue cookies made with almonds and spiced with cinnamon and lemon. A must for every Christmas!"

Ingredients 30 m {{adjustedServings}} servings 66 cals

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
  2. In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
  3. Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
  4. Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Tips & Tricks
The Best Rolled Sugar Cookies

See how to make the ultimate sugar cookie from scratch.

Italian Wedding Cookies III

These buttery bites are delicious with coffee or tea.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 19

  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
CindyLu
2/10/2009

I had the same problem with my Merengues not fluffing up until my mom (!) told me that letting the eggs warm up to room temperature (or close to it) makes all the difference. It works!

KRIMAGE
12/18/2005

Hey what can I say, these are so yummie. It takes time to get it going, this is a recipie that you need to take slow and easy or you can get into a mess ( LOL ) I have also tried this recipie with pecans since I live in a town that over produces in pecans and it came out well (I just cooked the pecans in a butter and vanilla...yummie

Andrea B.
12/5/2007

I just tried making this recipe (with a few revisions to suit what I had on hand) and I also had the problem of the whites not stiffening up. I looked it up in an old family Betty Crocker cookbook- make sure the egg whites are at room temperature before starting. I used mine right out of the fridge, so I'm going to let it warm a bit and see if they'll whip up better.