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Almond Meringue Cookies

Almond Meringue Cookies

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
KNF82

KNF82

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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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

Directions

  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.
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Reviews

CindyLu
59

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
21

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.
19

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.

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