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Vanilla Almond Meringue Cookies
These light and airy vanilla almond meringue cookies melt beautifully in your mouth. Made with just a handful of pantry staples, the egg whites are whipped to glossy stiff peaks and baked low and slow for a perfectly crisp finish. They make a wonderful addition to holiday cookie trays or a simple sweet treat for afternoon tea. The subtle blend of vanilla and almond extracts gives every bite a delicate, comforting flavor.
Ingredients
- 5 egg whites, at room temperature
- 1 / 8 tsp salt
- 1 1 / 4 cups [250 g] granulated sugar 1 tsp clear vanilla extract
- 1 / 2 tsp almond extract
Instructions
- 1Heat your oven to 225°F [110°C]. Prepare two baking sheets by lining them with parchment paper or aluminum foil.
- 2Whip the room-temperature egg whites and salt in a large bowl using an electric mixer on high speed until the mixture turns foamy. Slowly add the granulated sugar about two tablespoons at a time. Once all the sugar is incorporated, keep whipping for roughly 3 minutes until the meringue forms stiff, glossy peaks. Gently mix in the clear vanilla and almond extracts until just blended.
- 3Transfer the glossy meringue into a pastry bag equipped with a large closed star tip. Pipe small mounds slightly larger than 1 inch [2.5 cm] wide onto your lined baking sheets, leaving about 1 inch [2.5 cm] of space between each cookie. Top them with a pinch of decorating sugar before baking.
- 4Place the baking sheets in the middle of the oven and bake for 30 minutes. Turn the oven off completely, leaving the door shut. Allow the cookies to rest inside the warm oven for at least 4 hours, or overnight, until they become completely dry and crisp.
- 5Gently detach the baked cookies from the parchment paper or foil.
- 6Transfer the finished cookies to an airtight container and keep them at room temperature for up to one week.