Almond Meringue Cookies
Watch me show how to make these cookies on TV!
They’re delightfully light and crisp with a wonderful nutty flavor. They keep well for a couple of weeks in a well-sealed container or in the freezer.
Meringue cookies are one of the easiest cookies you can make.
This recipe is based on Cook’s Illustrated’s meringue cookie in The Science of Good Cooking
Almond Meringue Cookies Ingredients
¾ c sugar
2 tsp cornstarch
4 large egg whites
¾ tsp almond extract
⅛ tsp salt
Almond Meringue Cookies Directions
Heat oven to 225 degrees and line 2 baking sheets with parchment paper.
In a small bowl, stir together ¾ c sugar and 2 tsp cornstarch.
Wipe down a mixing bowl and electric whisk/beaters with vinegar. Add 4 large egg whites, ¾ tsp almond extract, and ⅛ tsp salt in the bowl. Beat the egg whites until soft peaks form. If you hold up the whisk attachment, the peaks should flop.
Slowly add in the sugar mixture. Beat the mixture for a couple of minutes and scrape down the sides. Repeat until the meringue is shiny and holds a stiff peak (when you lift the whisk the peak stays intact). It is important to scrape the sides (and bottom of the bowl) because the top and middle of the bowl will reach stiff peaks while the meringue near the bowl’s sides and bottom will be too soft.
Add the meringue to a piping bag and cut the tip of the bag to have a ¾” opening. Outline a 1 ¾” circle in diameter with the meringue. In the same motion pipe a smaller inner circle to get it almost like a soft serve ice cream design. If your bag of meringue has air pockets, your continuous line will break. Just start piping where it broke.
Put the cookies immediately into the oven. After it bakes for 35 minutes, turn the pans 180 degrees. Let them bake for 35 minutes and they should be light brown or dark cream color. Turn off the oven. Allow them to cool in the oven for 4 hours or overnight.
When you remove them from the oven, immediately place them in an airtight container or bag.
Notes
While the cookies keep well in an air-tight container, they do not last long in open air in humidity. Recently I had a batch that sat out for a couple of hours and they turned into a sticky mess.
If you make a recipe that only calls for egg yolks, you can freeze the egg whites to use later.
