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Almond Meringue Cookies

Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine Italian
Servings 30 cookies
Calories 65 kcal


  • 5 egg whites (room temperature)
  • 250 g white sugar
  • Pinch of salt
  • 1/4 tsp lemon juice
  • 1/2 cup almonds


  • Heat a frying pan over low heat. Add the sweet, raw almond leaves. When the almonds are fried, leave them at room temperature to cool completely.
  • Allow the almonds to cool. Add them to the food processor and grind.
  • It's time to prepare the egg whites. Pour the egg whites into a whisk and mix on medium speed. When the egg whites start to foam, add a pinch of salt. Stir for a while, then add the lemon juice.
  • Add sugar and stir the meringue for 10 minutes until you get solid snow.
    After 10 minutes, make sure the sugar is completely dissolved. Check by rubbing the mixture between your fingers. If it feels sandy, keep stirring until you get a smooth texture.
  • Pour the ground almonds into a bowl with the meringues. Combine the almonds with the egg whites.
  • Pour the meringues with almonds into a large dressing bag with or without an extension.
    (It is important that you have a large enough opening on the bag so that the meringues can come out nicely)
  • Sprinkle the baking tray with baking spray, then place the baking paper to keep the paper in place, which will make it easier for you to line up the meringues.
  • Preheat the oven to 225 ° F (110 ° C) for two hours. Turn on fan mode. When the oven heats up, place the baking tray with meringues cookies on the baking tray, but leave the oven door open at about 2-3 cm. You can put a kitchen towel, silicone pad or folded baking paper.
    After two hours, turn off the oven and leave the meringues inside, but open the door a little bit more so that they can cool down.
  • After the meringues are baked, cooled, they are ready to be served. Serve with a cup of your favorite tea or coffee.
Keyword Almond Cookies, cookies, gluten free, Italian, meringue, meringue cookies