Italian Almond Meringue Cookies Recipe

Introduction

These Italian Almond Meringue Cookies are light, airy, and delightfully crunchy with a nutty almond flavor. Perfect as a sweet treat alongside coffee or as a delicate dessert, they are simple to make and sure to impress.

Ingredients

• 4 egg whites (room temperature)
• 1 cup sugar
• Pinch of salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon almond extract
• 1/2 cup slivered almonds

Instructions

1. Step 1: Pour the slivered almonds into a hot, dry pan and toss them until golden brown. Remove and let cool to room temperature.
2. Step 2: Slowly whip the egg whites until they begin to foam.
3. Step 3: Add the salt, almond extract, and lemon juice, then increase the mixer speed to high.
4. Step 4: Gradually pour in the sugar while whipping on high for 10 minutes, until stiff peaks form.
5. Step 5: Gently fold the toasted almonds into the meringue mixture.
6. Step 6: Spoon the meringue into a piping bag with a wide opening and pipe 2-tablespoon mounds onto a parchment-lined baking sheet.
7. Step 7: Bake at 225°F (about 110°C) for two hours. Remove from the oven, let cool completely, then store in an airtight container.

Tips & Variations

• For a different flavor, try substituting the almond extract with vanilla or orange extract.
• Make sure egg whites are at room temperature to achieve maximum volume when whipping.
• Use a kitchen towel under the baking sheet during baking to prevent cracking on the bottom of the cookies.

Storage

Store these almond meringue cookies in an airtight container at room temperature. They will stay fresh for up to one week. To enjoy crisp texture, avoid refrigerating as moisture can soften the cookies. If needed, you can re-crisp them for a few minutes in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw almonds instead of slivered almonds?

Yes, you can chop raw almonds finely and toast them; just be sure they are evenly sized for consistent roasting and folding into the meringue.

Why do the egg whites need to be room temperature?

Egg whites whip better at room temperature, achieving greater volume and stability which is essential for light, airy meringue cookies.

Italian Almond Meringue Cookies Recipe

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★★★★★

4.8 from 133 reviews

Delight in these classic Italian Almond Meringue Cookies, featuring crisp, airy meringue studded with toasted slivered almonds. Lightly sweet and fragranced with almond extract and lemon juice, these cookies are a perfect treat for any occasion and showcase a traditional baking method that results in a delicate, crunchy texture.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: Approximately 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

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Cookies

• 4 Egg Whites (Room Temperature)
• 1 cup Sugar
• Pinch of Salt
• 1/4 tsp Lemon Juice
• 1/4 tsp Almond Extract
• 1/2 cup Slivered Almonds

Instructions

1. Toast Almonds: Pour the slivered almonds into a hot, dry pan and toss until golden brown. Remove from the pan and allow them to cool to room temperature.
2. Begin Whipping Egg Whites: Slowly whip the egg whites until they start to foam, preparing the meringue base.
3. Add Flavorings: Incorporate the pinch of salt, almond extract, and lemon juice, then increase the mixer speed to high.
4. Incorporate Sugar: Slowly pour in the sugar while whipping the mixture on high speed for 10 minutes until stiff peaks form and the mixture becomes glossy.
5. Fold in Almonds: Gently fold the cooled toasted almonds into the meringue to evenly distribute them without deflating the mixture.
6. Pipe Mounds: Spoon the meringue into a piping bag with a wide opening and pipe 2 tablespoon-sized mounds onto a parchment-lined sheet pan, spacing them apart.
7. Bake: Place the sheet pan in a preheated oven at 225°F (107°C) and bake for two hours until the meringues are dry and crisp.
8. Cool and Store: Remove from the oven and let the cookies cool completely on the pan. Store them in an airtight container and consume within one week for optimal freshness.

Notes

• Ensure egg whites are at room temperature to achieve maximum volume when whipping.
• Do not rush the baking time; low and slow is key to drying the meringue without browning.
• Use a wide piping tip or simply spoon the meringue if a piping bag is unavailable.
• Store cookies in an airtight container at room temperature away from moisture.

Keywords: Italian Almond Meringue Cookies, almond meringue, light cookies, toasted almonds, gluten free dessert, Italian cookies, baked meringue