Heavenly almond meringue cookies will be the first ones to disappear from the table and will soon become your favourite gluten-free recipe. Somewhere in between a cookie and a biscuit, they are as light as clouds and almost as sweet as marzipan. This is definitely our favorite cookie to go with a midmorning coffee! Plus, it is a wonderful recipe when you have a spare egg white to use up!
Jump to:
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
What Are Mandelmakronen Cookies?
Mandelmakronen cookies are delightful German confections that capture the essence of almonds in every bite. These delectable treats are characterized by their chewy, macaroon-like texture and their intense almond flavour. The main ingredients used to create these gluten-free cookies are ground almonds, sugar, and egg whites, resulting in a delectable, naturally gluten-free delight. After mixing the ingredients, small mounds of the almond batter are carefully placed on baking sheets and topped with a single almond before being baked to golden perfection. The result is a heavenly cookie that strikes the perfect balance between nutty sweetness and a soft, slightly chewy interior.
In Germany, Mandelmakronen are a beloved holiday tradition, often enjoyed during Christmas time along with other festive treats. Mandelmakronen’s irresistible taste and elegant appearance make them a favourite not only during the holiday season but throughout the year as a delightful treat to accompany a cup of tea or coffee. Whether you’re a fan of almonds or simply seeking a unique and satisfying cookie experience, Mandelmakronen are sure to win your heart with their rich almond flavor and delightful texture.
Why You Will Love This Recipe?
- 4 ingredients only – one of which is optional!
- It only takes 25 minutes from when you start to when you can eat these Almond Meringue Cookies!
- Mandelmakronen do not use any special gluten-free flours (just ground almonds).
- Suitable for beginners: the recipe doesn’t require much skill – just make sure your meringue is stiff and you’ll get great results!
- It’s a chewy cookie (just like meringue) with crispy exterior (just like your normal cookies) – yum!
- You will only need a mixing bowl, an electric mixer and a baking tray as far as equipment goes.
- These almond flour cookies are gluten-free and dairy-free, suitable for various dietary restrictions! Try our Sesame Biscuits for another great option, suitable for many dietary requirements.
Baking With Almond Flour
Using ground almonds (or almond flour) in baking when catering for gluten-free diets is a popular choice. Rightly so! Almonds are high in fat content adding a lot of moisture to the sweet treats as well as the irresistible nutty flavor and texture. Whilst almond flour lacks gluten, which is required to make bread, it is perfectly suited for cookies, biscuits and cakes.
You may wonder, what the difference between almond flour, almond meal and ground almonds is. Almond flour is made from blanched almonds, finely ground into a flour-like consistency, resulting in a smooth texture and lighter colour. Almond meal is also ground almonds but typically retains the almond skins, yielding a coarser texture and darker appearance. Ground almonds can refer to both flour and meal (in the UK, ground almonds are mostly the same as slightly coarser blanched almond flour).
While almond flour, almond meal, and ground almonds share similar origins, they cannot be used interchangeably in all recipes. Almond flour is best for delicate baked goods like macarons, while almond meal works well in heartier recipes like cookies and muffins. However, you can use all three in this recipe: ground almonds, almond meal or almond flour, as long as the mixture is dry.
We love baking with almonds, and some of our favourites include Flourless Chocolate Almond Pear Cake, Galette Des Rois and Almond Croissants.
Only 4 Ingredients
It’s an incredibly quick and easy recipe to follow. And it only requires 3 ingredients: caster sugar, an egg white, and ground almonds. We also use whole almonds to top the Almond Meringue Cookies, but this is completely optional. 25 minutes later, you have yourself the best Gluten-Free Almond cookies you’ve ever had.
- 1 extra large egg white: about 40g. I use a large FRIDGE-COLD egg white for best results. They make the best most delicate meringue that holds its shape better.
- 85 g caster sugar: also known as superfine sugar. Since caster sugar is finer than most others, it dissolves quicker and your biscuits or meringues don’t have that gritty texture. We advise against using powdered sugar (icing sugar) as it produces a less airy texture. Granulated sugar is a lot coarser, and you risk overwhipping the meringue, so we suggest sticking to caster sugar for this recipe.
- 85 g ground almonds: or almond flour. Make sure your almonds are dry and clumping together.
- 8 blanched almonds (optional): to top the Almond Meringue Cookies. You may replace them with flaked almonds.
Variations
Mandelmakronen are typically baked on Backoblaten – small, round wafers (there are gluten-free versions available). However, we never had problems baking them directly on non-stick baking parchment paper. If you wish, you can also add some more flavour to these Almond Meringue Cookies, by incorporating:
- A pinch of cinnamon (very typical of Mandelmakronen).
- A little bit of lemon zest.
- A drizzle of dark chocolate on top.
- A teaspoon almond extract (but be careful not to let your hand slip, as too much extract will affect the meringue and the overall texture of these delicious cookies).
Method
Meringue
Preheat the oven to 170°C .
In a large bowl, using an electric hand mixer beat the eggs until firm peaks are reached (it takes a couple of minutes on high speed). Add caster sugar one teaspoon at a time and keep beating until your meringue looks smooth and glossy and has stiff peaks. This recipe works in a stand mixer fitted with a whisk attachment too, but we only recommend using a stand mixer if you are at least doubling the recipe (one egg white is not enough for a stand mixer to do a good job).
Fold ground almonds gently into your meringue, until just mixed (don’t worry if some white streaks are still showing). 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.
Line a baking sheet/ baking tray with parchment paper.
Shaping the Almond Cookies
Using a large tablespoon (or a cookie scoop), place 8 equal heaps of almond paste, leaving at least 2 cm between them (they will expand). If using, place a blanched almond on top of each Mandelmakronen.
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.
Baking
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). Cool completely on a wire rack.
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…
Video
Storage
Once the Gluten-Free Almond Cookies have cooled down to room temperature, store them in an airtight container (Tupperware box or a cookie jar) for up to 1 week. But we doubt they will last that long. Unfortunately, Mandelmakronen do not freeze well.
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:
Gluten-Free Almond Meringue Cookies (Mandelmakronen)
Equipment
Ingredients
- 1 large egg white approx 40g
- 85 g caster sugar
- 85 g ground almond
- 8 blanched almonds (optional)
Instructions
- Preheat the oven to 170°C .
- 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.
Video
Nutrition
Angela
Such a simple and delicious cookie! Love that these are gluten-free too. Thanks for the great recipe!
Ieva
Thanks! They are out go-to for a gluten-free cookie option! 🙂
Janessa
These cookies are so delicious! We made eggs benedict and I was looking for a way to use up the extra egg white- so glad I stumbled on this recipe.
Ieva
Yes, we love having a stock of recipes to use up an extra egg white! 🙂
Kate
So easy to make and feather-light, thanks so much!
Ieva
Thanks, Kate! Glad you liked them 🙂
Gina Abernathy
So simple and so delicious! Easy to make and perfect for a holiday table.
Ieva
Thanks for the feedback! So glad you like the recipe 🙂