| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 44 to 48 cookies |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 25 min |
| Yield: | 44 to 48 cookies |
Ingredients
- 2 cups sliced almonds
- 4 egg whites
- Pinch kosher salt
- 3/4 cups sugar
- Pinch ground cinnamon
Instructions
- Preheat the oven to 325 degrees F.
- Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.
- Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
- Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.
Nutrition Facts
| Serving Size | 1 of 46 servings |
| Calories | 37 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
| Serving Size | 1 of 46 servings |
| Calories | 37 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Reviews
Made merengue as per recipe above, but became very flat in about 5 mins after I put them into the oven. Please, help!
Mine came out perfectly. They needed 20 minutes to bake and like all of my baking, I cut the amount of sugar in half. They were chewy and just sweet enough.
Super easy and yummy! I used chocolate chips instead of almonds!! Came out perfect!!
Love, love the flavor! But in this recipe she says to bake for 14 minutes while in the non-video recipe she says to bake 30-40. My cookies were brown by 14 minutes but didn’t easily come off the pan. They are also a little wet seeming on the inside. Never made meringue before, so I’m not sure if it’s safe to keep and eat or not because I don’t know if they are done…
These are keepers in tnat they meet my rule of max taste min work. I did have to bake them 30 min to brown and had to use middle lower rack. Even then they were still gooey in a small center spot. Mario Battali has a recipe but his has many ingredients. I do think I will try adding a small amount of citrus zest. Anne, I love your recipes!
the cookies were nice and fluffy when I put them in the oven, even fluffy-ish when the timer went off, but as soon as I took them out of the oven, they sank. Also, I used one of those rubber cooking sheets, I couldn’t get a single cookie off it. I tried this recipe because I didn’t have 2 hours to waste on making cookies.
Terrible. These did not rise at all. I tried another recipe with cream of tartar and had much better luck!
This recipe is excellent except for the baking time. 14 minutes makes a gooy cookie it should be at least 30 to 35 minutes baking time.
didn’t like so much. Cookies were chewy. Left them in oven overnight to dry.
Delicious!!!! Very easy