MERINGUE COOKIES
Steps:
- Preheat the oven to 325 degrees F.
- Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.
- Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
- Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.
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Maryann Elias
[email protected]I've tried this recipe with different flavors of extract. My favorite is peppermint extract. It gives the cookies a festive holiday flavor.
Kuro
[email protected]These cookies were a hit with my kids. They loved the sweet and fluffy meringue.
Woynshet Haile
[email protected]These cookies are a great way to use up leftover egg whites. I always have a few egg whites in my fridge, so this recipe is perfect for me.
Ygaan SYgaan
[email protected]I'm not sure what I did wrong, but my cookies turned out dry and crumbly. I'm disappointed.
Ali naaz Ali g
[email protected]These cookies are the perfect balance of crispy and chewy. I love the way they melt in my mouth.
Api Hasan
[email protected]I'm not a fan of the almond extract in this recipe. I think it overpowers the other flavors.
Karisa Gagnon
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort.
Brittney Garcia
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Wadi Monther
[email protected]These cookies are perfect for any occasion. They're elegant enough for a party, but simple enough for a weeknight dessert.
Dj Handy
[email protected]The cookies were a bit too sweet for my taste, but otherwise they were delicious.
Aidan Fike
[email protected]I've made these cookies several times now, and they always turn out perfectly. They're my go-to recipe for a quick and easy dessert.
Asad Habeeb
[email protected]I followed the recipe exactly, but my cookies came out flat. I'm not sure what went wrong.
Kuchi boska Pablo
[email protected]I'm not usually a fan of meringue cookies, but these ones were surprisingly good. They were light and airy, and not too sweet.
Niyah s
[email protected]These cookies were a huge hit at my last party. Everyone loved them!
Nil Akash
[email protected]I've tried many meringue cookie recipes over the years, but this one is definitely my favorite. The cookies turned out perfectly crispy on the outside and chewy on the inside. They were also incredibly flavorful, thanks to the addition of vanilla and
Dileesha Dileesharavihara
[email protected]These cookies were an absolute delight! The meringue was light and fluffy, and the cookies had a delicate sweetness that was simply irresistible. I couldn't stop eating them!