15 Delicious Almond Meringue Cookies Recipes

There’s something truly magical about the light, airy crunch of almond meringue cookies that can turn any ordinary day into a special occasion. Whether you’re a seasoned baker or just starting out, these 15 delicious recipes promise to guide you through creating these sweet, nutty delights with ease. Perfect for gatherings, gifts, or a treat for yourself, let’s dive into the world of almond meringue cookies that are sure to impress!

Classic Almond Meringue Cookies

Baking these Classic Almond Meringue Cookies is like creating little clouds of joy that melt in your mouth. Perfect for beginners, this recipe walks you through each step to ensure your cookies come out perfectly crisp on the outside and chewy on the inside.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• A splash of vanilla extract
• 1/2 cup of finely ground almonds
• A couple of drops of almond extract for that extra flavor

Instructions

1. Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Tip: Ensure no yolk gets into the whites for the best volume.
3. Gradually add the granulated sugar, a tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form.
4. Gently fold in the vanilla extract, almond extract, and finely ground almonds with a spatula. Tip: Fold gently to keep the air in the mixture.
5. Using a piping bag or a spoon, dollop the mixture onto the prepared baking sheet into small mounds. Tip: Leave space between each cookie as they will expand slightly.
6. Bake in the preheated oven for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour to dry out completely.

How delightful these cookies turn out, with their light, airy texture and a nutty almond flavor that’s not too sweet. Serve them alongside a cup of tea or crush them over ice cream for a fancy dessert twist.

Chocolate Dipped Almond Meringue Cookies

Making Chocolate Dipped Almond Meringue Cookies is a delightful way to combine the airy lightness of meringue with the rich depth of chocolate, creating a treat that’s as elegant as it is delicious. Let’s walk through the process together, ensuring even beginners can achieve perfect results.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup granulated sugar
• A splash of vanilla extract
• 1/2 cup finely chopped almonds
• 1 cup semi-sweet chocolate chips
• A couple of teaspoons of coconut oil

Instructions

1. Preheat your oven to 225°F and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Tip: Ensure no yolk is in the whites for best volume.
3. Gradually add the sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form. This should take about 5 minutes.
4. Gently fold in the vanilla extract and chopped almonds with a spatula, being careful not to deflate the meringue.
5. Using a piping bag or a spoon, dollop the meringue onto the prepared sheets in small mounds. Tip: Leave space between them as they will expand slightly.
6. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour. Tip: This slow cooling helps prevent cracking.
7. Melt the chocolate chips and coconut oil together in 30-second intervals in the microwave, stirring until smooth.
8. Dip the base of each cooled meringue into the chocolate, then place on a wire rack to set.

Biting into these cookies reveals a crisp shell giving way to a chewy interior, with the almonds adding a nice crunch. For an extra touch, sprinkle sea salt on the chocolate before it sets to balance the sweetness.

Vanilla Almond Meringue Cookies

Ever find yourself craving something sweet but not overly indulgent? These Vanilla Almond Meringue Cookies are the perfect treat, combining the light, airy texture of meringue with the rich flavor of almonds and a hint of vanilla.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• A splash of vanilla extract
• A handful of sliced almonds

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Tip: Ensure your bowl and beaters are completely grease-free for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form.
4. Gently fold in the vanilla extract with a spatula, being careful not to deflate the meringue.
5. Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheet, leaving space between each cookie.
6. Sprinkle the top of each meringue with a few sliced almonds. Tip: For even baking, try to make all the cookies the same size.
7. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour. Tip: This slow cooling helps prevent cracking.

These cookies are delightfully crisp on the outside with a slightly chewy center, offering a perfect balance of sweetness and nuttiness. Serve them alongside a cup of tea or crumble over ice cream for an elegant dessert.

Cinnamon Spiced Almond Meringue Cookies

Every baker knows the joy of pulling a tray of perfectly crisp meringues from the oven, and these Cinnamon Spiced Almond Meringue Cookies are no exception. They’re a delightful twist on the classic, with a warm spice and nutty crunch that’ll have you reaching for just one more.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• A handful of sliced almonds, for topping

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Tip: Ensure no yolk gets into the whites for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form.
4. Gently fold in the cinnamon and vanilla extract until just combined. Tip: Overmixing can deflate the meringue, so be gentle.
5. Using a spoon or piping bag, dollop the meringue onto the prepared baking sheet. Sprinkle each with a few sliced almonds. Tip: Space them about an inch apart as they’ll expand slightly.
6. Bake for 1.5 to 2 hours, or until the meringues are dry and can be lifted from the parchment without sticking. They should sound hollow when tapped on the bottom.
7. Turn off the oven and let the meringues cool inside for an hour to prevent cracking.

Out of the oven, these meringues are a study in contrasts: crisp on the outside, slightly chewy inside, with the warmth of cinnamon and the crunch of almonds. Serve them alongside a cup of tea or crumbled over vanilla ice cream for a simple yet elegant dessert.

Coconut Almond Meringue Cookies

Coconut almond meringue cookies are a delightful treat that combines the tropical flavor of coconut with the nutty crunch of almonds, all wrapped up in a light, airy meringue. Perfect for those who love a sweet, yet not overly rich, cookie.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• A splash of vanilla extract
• 1/2 cup of shredded coconut
• A couple of tablespoons of finely chopped almonds

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Tip: Ensure your bowl and beaters are grease-free for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating continuously until the meringue is glossy and stiff peaks form.
4. Gently fold in the vanilla extract, shredded coconut, and chopped almonds until just combined. Tip: Overmixing can deflate the meringue, so fold carefully.
5. Using a spoon or piping bag, drop small mounds of the mixture onto the prepared baking sheet. Tip: Leave some space between each cookie as they will expand slightly.
6. Bake for 1.5 to 2 hours, or until the cookies are dry and can be lifted easily from the parchment. They should be crisp on the outside and slightly chewy inside.
7. Turn off the oven and let the cookies cool inside with the door slightly ajar for about an hour to prevent cracking.

You’ll love the contrast between the crispy exterior and the chewy center of these cookies. They’re perfect with a cup of tea or as a light dessert after a heavy meal.

Pistachio Almond Meringue Cookies

Zesty and light, these Pistachio Almond Meringue Cookies are the perfect blend of nutty and sweet, offering a delightful crunch with every bite. Let’s dive into making these airy treats that are as fun to prepare as they are to eat.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• A splash of vanilla extract
• 1/2 cup of finely chopped pistachios
• 1/2 cup of finely chopped almonds
• A couple of drops of green food coloring (optional, for fun)

Instructions

1. Preheat your oven to 225°F and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Tip: Ensure no yolk mixes in for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form. This should take about 5 minutes.
4. Gently fold in the vanilla extract, pistachios, almonds, and food coloring if using, being careful not to deflate the meringue.
5. Using a piping bag or a spoon, dollop the meringue onto the prepared sheets, spacing them about an inch apart. Tip: A star nozzle gives a lovely shape.
6. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour. Tip: They’re done when they peel off the paper easily.

Yummy and crisp, these cookies have a melt-in-your-mouth quality with a satisfying nutty crunch. Serve them stacked high on a vintage plate for a charming tea-time treat or crumbled over ice cream for a decadent dessert twist.

Lemon Zest Almond Meringue Cookies

Sometimes, the simplest ingredients come together to create something truly magical. Today, we’re diving into the world of delicate, airy cookies that combine the bright flavor of lemon with the nutty crunch of almonds, all wrapped up in a sweet meringue shell.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• A splash of vanilla extract
• The zest of one lemon
• A handful of sliced almonds, for topping

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Tip: Ensure no yolk is in the whites for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating continuously until the meringue is glossy and stiff peaks form.
4. Gently fold in the vanilla extract and lemon zest with a spatula, being careful not to deflate the meringue.
5. Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheet. Sprinkle the tops with sliced almonds. Tip: Space them about an inch apart as they will expand slightly.
6. Bake for 1.5 to 2 hours, or until the meringues are dry to the touch and can be lifted off the parchment without sticking. Tip: They should sound hollow when tapped on the bottom.
7. Turn off the oven and let the meringues cool inside with the door slightly ajar to prevent cracking.

Light as air with a crisp exterior, these cookies offer a delightful contrast between the sweet meringue and the tangy lemon zest. Serve them alongside a cup of tea for an elegant afternoon treat or crumble them over ice cream for a decadent dessert.

Raspberry Filled Almond Meringue Cookies

Absolutely perfect for those who adore a blend of sweet and nutty flavors, these Raspberry Filled Almond Meringue Cookies are a delightful treat that combines the lightness of meringue with the rich taste of almonds and the tangy sweetness of raspberry filling. Follow these steps to create these exquisite cookies that are sure to impress.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• A splash of almond extract
• 1/2 cup of finely ground almonds
• A couple of tablespoons of seedless raspberry jam

Instructions

1. Preheat your oven to 225°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
3. Gradually add the sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form.
4. Gently fold in the almond extract and ground almonds with a spatula, being careful not to deflate the meringue.
5. Pipe or spoon the meringue onto the prepared baking sheet in small circles, making a slight indentation in the center of each for the jam.
6. Bake for 1 hour and 30 minutes, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.
7. Once cooled, fill each indentation with a small amount of raspberry jam.

Now, these cookies boast a crisp exterior with a chewy center, complemented by the burst of raspberry jam. Serve them alongside a cup of tea for an elegant afternoon treat or as a light dessert after dinner.

Matcha Green Tea Almond Meringue Cookies

Ready to dive into the world of baking with a twist? These Matcha Green Tea Almond Meringue Cookies are a delightful blend of earthy matcha and nutty almonds, creating a light, airy treat that’s perfect for any occasion.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup granulated sugar
• 1 tbsp matcha green tea powder
• 1/2 cup finely ground almonds
• A splash of vanilla extract

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Tip: Ensure your bowl and beaters are grease-free for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form.
4. Gently fold in the matcha powder, ground almonds, and vanilla extract until just combined. Tip: Overmixing can deflate the meringue, so fold carefully.
5. Using a piping bag or a spoon, dollop the mixture onto the prepared baking sheet. Tip: For uniform cookies, use a piping bag with a star tip.
6. Bake for 1.5 to 2 hours, or until the meringues are dry and lift easily off the parchment. They should sound hollow when tapped on the bottom.
7. Turn off the oven and let the meringues cool inside for an hour to prevent cracking.

How these cookies turn out is nothing short of magical—crisp on the outside, slightly chewy inside, with a vibrant matcha flavor that’s balanced by the almonds. Serve them alongside a cup of tea or as a fancy garnish for desserts.

Orange Blossom Almond Meringue Cookies

Always looking for a cookie that’s as delightful to make as it is to eat? These Orange Blossom Almond Meringue Cookies are a dreamy combination of crisp meringue and the subtle, floral hint of orange blossom, with a nutty crunch from almonds. Perfect for a sunny afternoon treat or a sophisticated dessert plate.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup granulated sugar
• A splash of orange blossom water
• 1/2 cup finely chopped almonds
• A couple of drops of vanilla extract

Instructions

1. Preheat your oven to 200°F and line two baking sheets with parchment paper.
2. In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form.
3. Gradually add the sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form.
4. Gently fold in the orange blossom water, vanilla extract, and chopped almonds until just combined.
5. Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheets, spacing them about an inch apart.
6. Bake for 1.5 to 2 hours, or until the meringues are dry and can be lifted easily from the parchment.
7. Turn off the oven and let the meringues cool inside for an hour to prevent cracking.

Meringue cookies should be light as air with a crisp shell and a slightly chewy center. The orange blossom adds a fragrant twist, while the almonds provide a delightful crunch. Serve these beauties with a cup of Earl Grey tea for an elegant afternoon treat, or crumble them over vanilla ice cream for a decadent dessert.

Hazelnut Almond Meringue Cookies

Ready to dive into the world of baking with a recipe that’s as delightful to make as it is to eat? These Hazelnut Almond Meringue Cookies are a perfect blend of nutty flavors and airy texture, ideal for those who love a little crunch with their sweet.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• 1/2 teaspoon of vanilla extract
• 1/2 cup of finely chopped hazelnuts
• 1/2 cup of finely chopped almonds

Instructions

1. Preheat your oven to 225°F and line two baking sheets with parchment paper.
2. In a large, clean bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Tip: Ensure your bowl and beaters are grease-free for the best volume.
3. Gradually add the sugar, a couple of tablespoons at a time, beating continuously until the mixture is glossy and stiff peaks form.
4. Gently fold in the vanilla extract, followed by the chopped hazelnuts and almonds. Tip: Fold carefully to keep as much air in the mixture as possible.
5. Using a tablespoon, drop mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
6. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour to dry out completely.

How these cookies turn out is nothing short of magical—crisp on the outside, slightly chewy inside, with a rich nutty flavor that’s irresistible. Serve them alongside a cup of coffee or as a fancy topping for your favorite dessert to elevate it instantly.

Espresso Almond Meringue Cookies

Ready to elevate your cookie game with a recipe that combines the rich depth of espresso with the nutty crunch of almonds? These Espresso Almond Meringue Cookies are a delightful treat that’s surprisingly simple to make, perfect for beginners looking to impress.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• 1 tablespoon of instant espresso powder
• 1/2 teaspoon of vanilla extract
• A handful of sliced almonds, for topping

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Tip: Ensure your bowl and beaters are grease-free for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating continuously until the meringue is glossy and stiff peaks form.
4. Gently fold in the espresso powder and vanilla extract until fully incorporated. Tip: Fold gently to keep the air in the meringue.
5. Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheet. Sprinkle each cookie with sliced almonds. Tip: Space them about an inch apart as they’ll expand slightly.
6. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour to crisp up perfectly.

So light and airy, these cookies melt in your mouth with a coffee kick and a satisfying almond crunch. Serve them alongside a cup of coffee for a double espresso treat, or gift them in a pretty box for a homemade touch.

Peppermint Almond Meringue Cookies

Zesty and refreshing, these Peppermint Almond Meringue Cookies are the perfect blend of crisp and chewy, with a hint of mint that dances on your palate. Ideal for holiday gatherings or a cozy night in, they’re surprisingly simple to whip up with just a few ingredients.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup granulated sugar
• A splash of peppermint extract
• A handful of sliced almonds, lightly toasted
• A couple of drops of red food coloring (optional, for a festive look)

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Tip: Ensure no yolk mixes in for the best volume.
3. Gradually add sugar, a tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
4. Gently fold in the peppermint extract and food coloring if using, being careful not to deflate the meringue.
5. Using a piping bag or spoon, dollop the meringue onto the prepared sheet, spacing them about an inch apart. Sprinkle the tops with sliced almonds.
6. Bake for 1.5 to 2 hours, or until the meringues are dry and lift easily off the paper. Tip: They should sound hollow when tapped on the bottom.
7. Turn off the oven and let the meringues cool inside for another hour to prevent cracking. Tip: This slow cooling helps maintain their perfect texture.

Whimsically light yet satisfyingly crunchy, these cookies offer a delightful contrast with the creamy almonds. Serve them alongside a hot cocoa for a minty twist or as a elegant finish to a dinner party.

Cardamom Almond Meringue Cookies

Now, let’s dive into making these delicate, aromatic cookies that are as fun to make as they are to eat. Perfect for a cozy afternoon or as a fancy dessert, these Cardamom Almond Meringue Cookies will surely impress.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup of granulated sugar
• 1/2 teaspoon of ground cardamom
• A handful of sliced almonds, for topping

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar until soft peaks form. Tip: Ensure your bowl and beaters are grease-free for the best volume.
3. Gradually add the sugar, a tablespoon at a time, beating continuously until the mixture is glossy and stiff peaks form.
4. Gently fold in the ground cardamom with a spatula, being careful not to deflate the meringue.
5. Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheet. Sprinkle each cookie with a few sliced almonds. Tip: Space them about an inch apart as they will expand slightly.
6. Bake for 1.5 hours, then turn off the oven and let the cookies cool inside for another hour. Tip: This slow cooling helps prevent cracking.

Kick back and enjoy these light, airy cookies with a crisp shell and a chewy center. The cardamom adds a warm, spicy note that pairs beautifully with the nutty almonds. Serve them alongside a cup of tea or crumble over ice cream for an elegant dessert twist.

Rosewater Almond Meringue Cookies

Out of all the delicate treats to grace your baking repertoire, these Rosewater Almond Meringue Cookies stand out for their ethereal texture and floral aroma. Perfect for a beginner to tackle, this recipe walks you through each step with precision.

Ingredients

• 3 large egg whites, at room temperature
• A pinch of cream of tartar
• 3/4 cup granulated sugar
• A splash of rosewater
• 1/2 cup finely ground almonds
• A couple of drops of pink food coloring (optional)

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
3. Gradually add the sugar, a tablespoon at a time, beating until the meringue is glossy and stiff peaks form.
4. Gently fold in the rosewater, ground almonds, and food coloring if using, being careful not to deflate the meringue.
5. Using a piping bag with a star tip, pipe small rosettes onto the prepared baking sheet.
6. Bake for 1.5 to 2 hours, or until the meringues are dry and can be lifted off the parchment without sticking.
7. Turn off the oven and let the meringues cool inside for an hour to prevent cracking.

You’ll love the crisp exterior giving way to a slightly chewy center, with the rosewater and almond flavors shining through. Try sandwiching them with a dollop of whipped cream for an extra indulgent treat.

Conclusion

Ready to elevate your baking game? This roundup of 15 Delicious Almond Meringue Cookies Recipes offers a treasure trove of inspiration for home cooks. Whether you’re craving something classic or adventurous, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!