Gluten-Free Almond Meringue Cookies (Mandelmakronen)
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!
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
Calories: 109kcalCarbohydrates: 13gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 13mgFiber: 1gSugar: 11gVitamin A: 1IUCalcium: 25mgIron: 1mg
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