Almond Meringue Kisses (Cookies) Recipe
Gather the ingredients listed in the recipe: egg whites, cream of tartar, caster sugar, almond extract and whole, raw, almonds
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Place racks in the center of the oven and preheat oven to 200 degrees F
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Line 2 baking sheets with parchment paper
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Using a food processor, grind 1/4 cup whole raw almonds, until they are the desired grind for sprinkling
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Tip: Make sure the bowl and whisks are clean of any grease to ensure a successful meringue
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Using a stand or handheld electric mixer, whip the egg whites until foamy.
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Add 1/4 teaspoon cream of tartar
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Whip until you reach soft peaks
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Slowly add the caster sugar
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Make sure the sugar is completely dissolved by rubbing the mixture between your fingers, to check if it feels “sandy”
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Whip mixture until you reach stiff peaks
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Add the almond extract and combine
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Using a pastry bag with a half-inch star tip, fill the bag with the meringue carefully
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Tip: Before piping, put a small dot of meringue under the parchment to keep it from sliding, this acts as a “glue”
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Pipe the meringue kisses (cookies) onto the two prepped baking sheets
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Sprinkle the ground almonds evenly on the piped meringues
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Bake them for 1 1/2-1 3/4 hours. Rotate the sheets 90 degrees halfway, to ensure even baking.
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When they are done, turn the oven off and leave them in the oven to dry overnight with the door open a crack
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Storage: They will store in a dry, airtight container for several days at room temperature on the counter
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Get the full recipe with ingredient amounts in the recipe card in the post
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