Almond Meringue Cookies
A meringue cookie made with egg whites, almond flour, and powdered sugar, shaped into rounds, rings, or fingers, then filled and decorated to serve as an afternoon tea treat.
Ingredients
Egg whites
5 oz (150 g)
Granulated sugar (divided into two portions)
6 1/2 oz (195 g)
Almond flour
5 oz (150 g)
Cornstarch
1 oz (30 g)
Buttercream or ganache (for filling and decoration)
As needed
Decorative materials
As needed
Instructions
1
Prepare the baking sheet
Grease the baking sheet with a thick layer of vegetable shortening and dust with flour, or line it with silicone parchment paper.
2
Make the meringue
Whip the egg whites with 5 oz (150 g) granulated sugar until stiff meringue peaks form.
3
Mix the dry ingredients
Sift together the almond flour, cornstarch, and 1 1/2 oz (45 g) granulated sugar.
4
Combine the batter
Gently fold the dry ingredients into the meringue.
5
Pipe the shapes
Transfer the batter into a piping bag fitted with a 3/8-inch (1 cm) tip and pipe the following shapes: spiral flat discs (about 2 inches / 5 cm in diameter); rings piped with a larger tip (about 2 inches / 5 cm in diameter); finger-shaped or oval pieces.
6
Bake
Bake in a 350°F (177°C) oven for about 15 minutes, until the cookies are light golden brown.
7
Assemble and decorate
Use buttercream or ganache for filling and decoration. Flat discs can be filled and then coated on the sides with chopped almonds or shredded coconut; rings can be filled with jelly in the center; finger-shaped pieces can be filled and drizzled with chocolate lines.
