Almond Meringue Cookies Recipe

3 1 1
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Almond Meringue Cookies Recipe

Read Reviews
3 1 1
Publisher Photo
It's a good thing these melt-in-your-mouth cookies are only 15 calories each-they're addicting! Lois Sharp, Cudahy, Wisconsin
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min./batch + cooling
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min./batch + cooling

Ingredients

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon almond extract
  • 3/4 cup confectioners' sugar
  • 1/2 cup sugar
  • 1/3 cup ground almonds
  • 1/4 cup finely chopped almonds

Directions

In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds.
Cut a small hole in the corner of a pastry or plastic bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets; sprinkle with chopped almonds.
Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: about 6-1/2 dozen.
Originally published as Almond Meringue Cookies in Taste of Home

Nutritional Facts

1 each: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon almond extract
  • 3/4 cup confectioners' sugar
  • 1/2 cup sugar
  • 1/3 cup ground almonds
  • 1/4 cup finely chopped almonds
  1. In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds.
  2. Cut a small hole in the corner of a pastry or plastic bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined baking sheets; sprinkle with chopped almonds.
  3. Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container. Yield: about 6-1/2 dozen.
Originally published as Almond Meringue Cookies in Taste of Home

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cookiestoday User ID: 5714750 186517
Reviewed Oct. 20, 2012

"Why is this in the low carb section???"

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