- March 29, 2023
- by Amy Gorin, MS, RDN
- 0 Comments
Almond Meringue Cookies
These almond meringue cookies are a sweet and slightly chewy cookie that no one in your home will be able to resist.
These almond meringue cookies are sweet and crispy on the outside with a chewy center. They will make a great addition to your Passover table––or dessert table anytime of the year!
These cookies are gluten- and dairy-free and are made with almond flour instead of regular wheat flour, making them appropriate for Passover.
The cookies are made by whipping egg whites until they’re stable and then adding almond flour, powdered sugar, vanilla extract, and almond extract.
Once they’re baked, the result is a cookie with a chewy center and a nutty and sweet almond flavor.
If you find the thought of making a meringue intimidating, fear not! These cookies are easy to make. The secret to making meringue cookies is to gently fold the almond flour into the egg whites so you don’t lose any of the volume.
No one will be able to resist these delightful cookies during Passover. Enjoy them after dinner for dessert or with an afternoon cup of tea or coffee.
Almond meringue cookies require just five ingredients to make.
Almond flour: Almond flour contains blanched, peeled almonds that are very finely ground. It’s rich in heart healthy fats, vitamin E, and magnesium. It’s also gluten free—making it a good option for people with Celiac disease or gluten sensitivities.
Powdered sugar: These cookies get their sweetness from powdered sugar. Powdered sugar has a little bit of corn starch in it, which helps absorb moisture. This gives these cookies their chewy center.
Egg whites: Three beaten eggs whites make the base of the meringue for these almond meringue cookies.
Be sure to use egg whites from whole eggs rather than a carton and make sure they’re at room temperature when you begin baking. Room temperature egg whites whip up faster than cold ones.
Almond and vanilla extract: A teaspoon of each extract enhances the delicious flavor of the cookies.
These almond meringue cookies are really easy to make!
First, preheat your oven to 300° Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, using an electric mixture with a whisk attachment, whip the egg whites
on high speed until they are hard and stable, about 7 minutes. You will know your egg whites are ready when they are glossy and the peaks stay up.
Add the almond flour, 1 ¼ cups powdered sugar, almond extract, and vanilla extract.
Mix gently, with a spoon or large spatula.
Use round movements, trying not to lose all of the volume of the egg whites.
Using two spoons or a small ice-cream scoop, scoop the batter into balls. Place the cookies on the prepared baking sheet. The balls should be about 1 ½ inches in diameter.
Dust the balls with remaining powdered sugar and bake for 20-25 minutes, or until lightly browned.
Remove the cookies from the oven, and let them cool in a rack. Dust with a bit more powdered sugar, if desired, and serve.
These almond meringue cookies are supposed to be chewy! Meringue cookies that are made from only egg whites and without any flour should be crispy and may be under-baked if they are still chewy.
However, these almond meringue cookies have almond flour in them, which creates a more dense, chewy cookie.
The secret to great meringue is to use fresh whole eggs, to separate out the egg whites, and to not overbeat them. Stop mixing when the egg whites are glossy and have stable peaks.
Also, make sure to not get any of the yolk into the mixture, as this will interfere with the egg whites’ ability to foam up and increase in volume.
No, meringue cookies are different than macarons. Both of them are chewy and sweet, but they have different flavor profiles.
Macarons are made with egg whites, sugar, flavoring extracts and coconut. These almond meringue cookies are made with almond flour, powdered sugar, egg whites, vanilla extract, and almond extract.
Yes, you can freeze almond meringue cookies. Place them in a single layer in an airtight container and freeze for up to three months. Thaw at room temperature to enjoy.
More Passover recipes
If you love these almond meringue cookies, you will also enjoy:
These almond meringue cookies are the perfect gluten- and dairy-free sweet addition to your Passover table. With their crispy outside and chewy center, these cookies are absolutely irresistible.
Almond Meringue Cookies
- 2½ cups almond flour
- 1½ cups powdered sugar divided
- 3 egg whites
- 1 tsp almond extract
- 1 tsp vanilla extract
- Preheat the oven to 300º Fahrenheit, and line a baking sheet with parchment paper.
- Whip the egg whites on high speed until they are hard and stable, about 7 minutes.
- Add almond flour, 1 ¼ cups powdered sugar, almond extract, and vanilla extract. Mix gently, with round movements trying not to lose all of the volume of the egg whites.
- Scoop the batter into balls, and place on the prepared baking sheet. The balls should be about 1 ½ inches in diameter.
- Dust the balls with remaining powdered sugar and bake for 20-25 minutes, or until lightly browned.
- Remove the cookies from the oven, and let them cool in a rack. Dust with a bit more powdered sugar, if desired, and serve.
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