Almond Meringue Cookies

Almond Meringue Cookies

Yields: 26 single cookies or 13 lollipop sandwich cookies

Nutrition: per single cookie – calories 47, fat 2.2 g, carbs 6.5 g, protein 1.2 g, sugars, 5.7 g, fiber .5 g

Nutrition per cookie sandwich: calories 133.5, fat 6.8 g, carbs 16 g, protein 3.1 g, fiber 1 g

What you’ll need to make a batch of almond meringue cookies…

Ingredients:

Cookies:

• 2 large or extra-large egg whites at room temperature
• 2 tbsp super fine sugar — it’s great to have in the house because it dissolves easily in cold beverages. Granulated sugar can be used instead if you don’t have any super fine sugar in the house
• 1 cup ground almonds — you can find these already packaged as almond meal (or just place almonds in a mini chopper or food processor until finely ground to end up with 1 cup)
• 1 cup powdered sugar minus 4 tbsp
• 1 tsp vanilla extract
• 1/4 almond extract — optional
• zest of a half of orange
• pinch of salt
• a few drops of food coloring – choose your favorite color
• 13 flat wooden popsicle sticks which can be found at craft store

Ganache Filling:

• 1/2 cup semisweet chocolate chips
• 1/8 cup half and half at room temperature — not fat free half and half
• 1-2 tbsp powdered sugar for dusting cookie tops — optional

Here’s how to make some almond meringue cookies…

Directions:

1. Preheat oven to 290 degrees, have two cookie sheets lined with parchment paper. Set aside.
2. In a large, mixing bowl (wiped clean) beat the egg whites until fluffy using a hand mixer on high speed. You should start seeing the egg whites developing soft peaks. This takes about a minute or so.
3. Gradually add the granulated or super fine sugar.
4. Beat continually until the soft peaks become stiff peaks. This takes about 2-3 minutes.
5. Beat in the extracts, salt, zest and the food coloring.
6. With a rubber spatula, gently fold in the almond flour and powdered sugar. Make sure you reach the contents at the bottom of the bowl to fold everything together.
7. With a small cookie scoop, place batter on cookie sheets until you have 26 cookies.
8. Bake each sheet for about 12-15 minutes. The cookies will be slightly puffed but do not brown. They may crack when cooling but that’s okay.
9. Cool cookies on the baking sheet on a cooling rack for about 20 minutes and then slide the paper off the cookie sheet and continue to cool for 10 more minutes.
10. While the cookies are cooling, start your filling for the cookie sandwiches. Melt the chips with the room temperature half and half in the microwave for 25 seconds to start. Remove and mix with a rubber spatula and heat in the microwave until the chips have melted more. When finished the chocolate will be shiny.
11. Cool filling in fridge for about 20 minutes until thick, like a frosting.
12. Match up the cookies in pairs. Smooth a little filling on the side of one of the cookies in each pair and place the wooden stick on the filling.
13. Sandwich the frosting and wooden stick with the other cookie. Repeat until all cookies are finished and lay them flat to rest at room temperature for about an hour or so. Enjoy!

Get ready for a wonderful, light sweet treat!

Total Deliciousness!

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Almond Meringue Cookies

Almond Meringue Cookies – These light as air meringue cookies are so easy to make and are perfect for any occasion. Fill them up with rich, decadent chocolate ganache for an elegant cookie that’s a sure show stopper. Enjoy the deliciousness!

Course Dessert

Cuisine American

Keyword almond cookies, chocolate ganache, cookies, meringue cookies

Servings 13 filled cookie sandwiches

Calories 47 kcal

Author Pam

Ingredients

• 2 large eggs, room temperature
• 1 cup almond flour, not almond meal
• 2 tbsp superfine sugar or granulated sugar
• 1 cup powdered sugar, minus 4 tbsp
• 1 tsp vanilla extract
• 1/4-1/2 tsp almond extract
• zest of half orange
• 1/4 tsp fine sea or kosher salt
• few drops of food coloring, or leave plain
• 13 flat wooden popsicle sticks which can be found at craft store

Ganache Filling

• 1/2 cup semisweet chocolate chips
• 1/8 cup half and half at room temperature
• 1-2 tbsp powdered sugar for dusting cookie tops — optional

Instructions

1. 1.Preheat oven to 290 degrees and have two cookie sheets lined with parchment paper.

   2.In a large, mixing bowl (wiped clean) beat the egg whites until fluffy using a hand mixer on high speed. You should start seeing the egg whites developing soft peaks. This takes about a minute or so.

   3.Gradually add the granulated or super fine sugar.

   4.Beat continually until the soft peaks become stiff peaks. This takes about 2-3 minutes.

   5.Beat in the extracts, salt, zest and the food coloring.

   6.With a rubber spatula, gently fold in the almond flour and powdered sugar. Make sure you reach the contents at the bottom of the bowl to fold everything together.

   7.With a small cookie scoop, place batter on cookie sheets until you have 26 cookies.

   8.Bake each sheet for about 12-15 minutes. The cookies will be slightly puffed but do not brown. They may crack when cooling but that’s okay.

   9.Cool cookies in the baking sheet on a cooling rack for about 20 minutes and then slide the paper off the cookie sheet and continue to cool for 10 more minutes.

   10.While the cookies are cooling, start your filling for the cookie sandwiches. Melt the chips with the room temperature half and half in the microwave for 25 seconds to start. Remove and mix with a rubber spatula and heat in the microwave until the chips have melted more. When finished the chocolate will be shiny.

   11.Cool filling in fridge for about 20 minutes until thick, like a frosting.

   12.Match up the cookies in pairs. Smooth a little filling on the side of one of the cookies in each pair and place the wooden stick on the filling.

   13.Sandwich the frosting and wooden stick with the other cookie. Repeat until all cookies are finished and lay them flat to rest at room temperature for about an hour or so. Enjoy!

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