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Almond Meringue Cookies

It's a good thing these melt-in-your-mouth cookies are only 15 calories each-they're addicting! Lois Sharp, Cudahy, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 30 min./batch + cooling
  • Makes
    about 6-1/2 dozen


  • 4 large 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


  • 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 bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment-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.
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