Heavenly almond meringue cookies will be the first ones to disappear from the table. Somewhere in between a cookie and a biscuit, they are as light as clouds and almost as sweet as marzipan. A great gluten-free option for a sweet treat to go with coffee! Plus, it is a wonderful recipe when you have a spare egg white to use up!
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It’s an incredibly quick and easy recipe to follow. And only requires 4 ingredients: caster sugar, an egg white, ground and blanched almonds. 25 minutes later, you have yourself the best almond biscuits you’ve ever had.
For these almond meringue biscuits, I use a large FRIDGE-COLD egg white. They make the best most delicate meringue that holds its shape better.
Caster sugar is my go-to sugar for making any biscuits, let alone meringue-based ones. Since caster sugar is finer than most others, it dissolves quicker and your biscuits or meringues don’t have that gritty texture.
Ground Almond Meringue Mix
It is a delicate job to mix the ground almonds into your meringue without losing too much volume. The most important thing is not to overmix it. You may still see white streaks of your meringue, just make sure that ground almonds are all coated in egg white.
Shaping the Almond Cookies
Shape your mixture into 8-9 biscuits using a large tablespoon and decorate with almonds, if you have any in your cupboard. I personally like them rustic and uneven to look like clouds (we actually call them ‘cloud meringue cookies’ in our house). However, you can spend some time shaping them into nice round domes, if you prefer. Place one blanched almond on top of each of the cookies.
Bake at 170°C Fan oven for about 15 minutes. They should be light golden brown and only slightly crispy on the outside. Take them out of the oven and leave them to cool slightly. If you try to peel the almond biscuits off of the baking parchment whilst they’re still hot, the bottom will stick. So be patient (says ‘hypocrite me’ who always tries to eat them as soon as they’re out of the oven).
Once cooled, your almond biscuits will be crisp on the outside and delightfully chewy inside. Our love for these is insatiable, so all eight biscuits made with just one egg white normally disappear within an hour. It is, however, very easy to double, triple or quadruple the recipe. I wish I had…
What To Do With Leftover Egg Yolk Leftover From This Recipe?
If you have any egg yolks left after making this recipe and wonder what to do with them, here’re some suggestions:
Light Almond Meringue Cookies
- 1 large egg white
- 85 g caster sugar
- 85 g ground almond
- 8 blanched almonds (optional)
- Preheat the oven to 170C .
- In a large bowl, beat the eggs until firm peaks are reached. Add caster sugar one teaspoon at a time and keep of whisking until your meringue looks smooth and glossy.
- Fold ground almonds gently into your meringue, until just mixed (don't worry if some white streaks are still showing).
- Line a baking tray/ sheet with baking parchment. Using a large tablespoon, place 8 equal heaps of almond meringue, leaving at least 2 cm between them (they will expand). If using, place a blanched almond on top of each biscuit.
- Bake in the middle shelf for about 15 minutes until they are golden brown.
- Leave to cool slightly on the baking sheet (about 15 minutes), before transferring to cool completely on a cooling rack.