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.

close up of almond meringue cookies on a marble surface with one cookie that has a bite taken out of it

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. 

top down view of almond meringue cookies dusted with sugar and stacked in a fancy bowl

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.

side view of almond cookies in a pretty glass bowl

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.

Ingredients

Almond meringue cookies require just five ingredients to make.

top down view of ingredients needed to make almond meringue cookies including almond flour, powdered sugar, egg whites and almond and vanilla extract

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.

Step-by-step Instructions

These almond meringue cookies are really easy to make!

First, preheat your oven to 300° Fahrenheit. Line a baking sheet with parchment paper.

Top down view of a large bowl, using an electric mixture with a whisk attachment to whip the egg whites

In a large bowl, using an electric mixture with a whisk attachment, whip the egg whites

top down view of whipped egg whites in a bowl

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.

top down view of almond flour, powdered sugar, almond extract, and vanilla extract in a large mixing bowl

Add the almond flour, 1 ¼ cups powdered sugar, almond extract, and vanilla extract.

a spoon or large spatula gently folding meringue ingredients in a bowl

Mix gently, with a spoon or large spatula.

top down view of meringue batter in a bowl

Use round movements, trying not to lose all of the volume of the egg whites.

top down view of meringue cookie batter scooped into small balls on a parchment lined baking tray

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.

powdered sugar sprinkled over top of cookie dough balls

Dust the balls with remaining powdered sugar and bake for 20-25 minutes, or until lightly browned.

top down close up of baked meringue cookies on a baking tray

Remove the cookies from the oven, and let them cool in a rack. Dust with a bit more powdered sugar, if desired, and serve.

Recipe FAQ

Why are my meringue cookies still chewy?

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.

What is the secret to great meringue?

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.

Are meringue cookies the same as macarons?

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.

Can you freeze almond meringue cookies?

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.

close up of almond meringue cookies with a bite taken out of them

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.

top down view of a bunch of meringue cookies on a pretty stone surface
close up of almond meringue cookies on a marble surface with one cookie that has a bite taken out of it

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.
Prep Time 30 minutes
Cook Time 25 minutes
5 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 196 kcal

Ingredients
  

  • cups almond flour
  • cups powdered sugar divided
  • 3 egg whites
  • 1 tsp almond extract
  • 1 tsp vanilla extract

Instructions
 

  • 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.

Nutrition

Calories: 196kcalCarbohydrates: 20gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 13mgPotassium: 14mgFiber: 2gSugar: 16gCalcium: 50mgIron: 1mg
Keyword Cookies, Meringue, Passover
Did you make this recipe?Mention @amydgorin and tag #plantbasedwithamy
Almond meringue cookies are a sweet and slightly chewy cookie that no one will be able to resist.
Dairy Free | Dessert | Fast / Easy | Gluten Free | Holiday | Low Carb | Low Sodium | Oven / Toaster | Pescatarian | Recipes (Organizational) | Vegetarian |

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