Almond Meringue Cookies
Classic almond meringue cookies made with almond paste, crisp on the outside and soft on the inside.
Ingredients
almond paste (cut into small pieces)
7 oz
powdered sugar
1 cup
large egg whites
3
almond extract (optional)
¼tsp
Instructions
1
Preheat and Prepare
Position two racks in the center of the oven. Preheat the oven to 350°F. Line baking sheets with parchment paper or greased aluminum foil. Make sure all ingredients are at room temperature (68° to 70°F).
2
Make the Almond Sugar Paste
Place the almond paste and powdered sugar in a food processor and process until finely chopped, scraping down the bowl as needed. With the machine running, slowly pour in the egg whites and almond extract (if using) through the feed tube, and continue processing until the mixture is smooth, about 1 minute.
3
Heat and Cool
Transfer the mixture to a large heavy-bottomed saucepan and cook over medium heat, stirring constantly, until slightly thickened, about 4 minutes. Refrigerate until cooled and slightly firm.
4
Shape and Bake
Using a measuring teaspoon, drop portions of dough onto the baking sheets about 2 inches apart. Bake two sheets at a time until the cookies are browned at the edges but still soft in the center, about 19 to 24 minutes; rotate the sheets halfway through for even browning.
5
Cool
Move the baking sheets to wire racks and let the cookies cool. Carefully peel the cookies off the paper or foil and transfer them to wire racks to dry.
