Light and Crispy Almond Meringue Cookies
Prep time: 
Cook time: 
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Serves: 80 cookies
  • 4 large egg whites, room temperature
  • 2 tsp pure almond extract
  • ½ tsp cream of tartar
  • 1 cup white sugar
  • ⅓ cup crushed almonds, for topping
  1. Preheat oven to 225F. Line two large cookie sheets with parchment paper and set aside.
  2. In a large mixing bowl, combine the egg whites, almond extract, and cream of tartar. Beat on medium speed until soft peaks form, and then increase mixer speed slowly add the sugar in several additions, beating until stiff peaks form.
  3. Transfer meringue into a large pastry bag fitted with a jumbo star tip, or tip of choice. Pipe small dollops 1-1.5 inches in size onto parchment, refilling pastry bag as needed.
  4. Top meringues with crushed almonds. Bake for 1 hour, and then turn off the oven and allow the pans to stay in the warm oven for at least an additional hour. Store in an airtight container kept free of moisture.
Recipe by Brownie Bites Blog at