Classic Pine Nut Almond Meringue Cookies
Soft, sweet almond meringue cookies with an almond paste base, coated in fragrant pine nuts.
Ingredients
Almond paste (cut into large pieces)
1 can (8 oz)
Granulated sugar
3/4 cup
Large egg whites (room temperature)
2
Pine nuts
2 cup
Coarse sugar (for sprinkling)
to taste
Instructions
1
Preparation and Preheating
Position the rack in the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper or foil.
2
Make the Batter
Break the almond paste into large pieces, place in a food processor, add the sugar, and pulse for about 15 seconds until no large chunks remain. Add the egg whites and continue to pulse until well combined, scraping down the sides, then pulse a few more times until the batter is smooth.
3
Coat with Pine Nuts and Shape
Line a third baking sheet or tray with foil and spread the pine nuts on it. With wet hands, roll the batter into 1-inch balls (the batter will stick to your hands), then roll in the pine nuts to coat completely, and place on the prepared baking sheets. Repeat with the remaining batter and pine nuts, wetting your hands before each ball, and space the cookies 1.5 inches apart. Sprinkle with coarse sugar.
4
Baking
Bake one sheet at a time for 20 to 25 minutes, until the cookies are puffed and light golden brown. Let cool completely on the baking sheets, then use a spatula to gently lift the cookies off the parchment paper or foil.
