Almond Meringue Cookies

Almond Meringue Cookies

19
KNF82 0

"An old German family favorite. Meringue cookies made with almonds and spiced with cinnamon and lemon. A must for every Christmas!"
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Ingredients

30 m servings 66 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
  2. In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
  3. Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
  4. Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

Reviews

19
  1. 20 Ratings

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Most helpful positive review

I had the same problem with my Merengues not fluffing up until my mom (!) told me that letting the eggs warm up to room temperature (or close to it) makes all the difference. It works!

Most helpful critical review

My comment is "I don't know what I have done wrong". The egg white never whips into stiff form. It is just liquid. I cannot put it onto the baking sheet b/c it is all liquid like milk. I whipp...

I had the same problem with my Merengues not fluffing up until my mom (!) told me that letting the eggs warm up to room temperature (or close to it) makes all the difference. It works!

Hey what can I say, these are so yummie. It takes time to get it going, this is a recipie that you need to take slow and easy or you can get into a mess ( LOL ) I have also tried this recipie w...

I just tried making this recipe (with a few revisions to suit what I had on hand) and I also had the problem of the whites not stiffening up. I looked it up in an old family Betty Crocker cookbo...

I have yet to make this but I am curious as to when you cut the star shapes. Do you roll it out and cut it obviously before baking? TIA

I have made this recipe for years, before seeing this exact recipe. Everyone LOVES these cookies and asks me to make them year after year for Christmas. I do not do the meringue on top... My r...

So I made these for my cooking class when we did Germany and my teacher was in awe. He couldn't believe that their was no flower or baking soda or anything in them besides the few ingredients. T...

My comment is "I don't know what I have done wrong". The egg white never whips into stiff form. It is just liquid. I cannot put it onto the baking sheet b/c it is all liquid like milk. I whipp...

I have always been terrified by meringue's and swore I would never even attempt them but I couldn't bring myself to throw away spare egg whites so I thought I'd give this a go and I was amazed a...

The group I made these for absolutely loved them. I thought they needed to be sweeter, and there was something about the texture that just did not appeal to me. I would make these again if reque...