Today, I’ve got a special cookie treat for you…and so do lots of other awesome bloggers for this year’s The Sweetest Season 2018 cookie exchange! (Use #sweetestseasoncookies to find their posts.)
Believe it or not, this is my third year to participate in this fun blog cookie exchange. Two years ago, I made these hazelnut honey shortbreads. Last year, I made shortbreads again, but I dipped them in a mint chocolate coating.
This year, although I seriously considered doing another type of shortbread, I’m going for something a little lighter and airier.
It’s a cookie type that you’ll be familiar with if you’re an Ottolenghi lover or a fan of The Great British Baking Show.
From pavlova to cookies like these, meringue is so flexible and ready to be flavored with whatever you have on hand.
For these, I had some almond extract to make these shine with almond/cherry flavor paired with the sweet crunch.
And they’re topped with powdered sugar to make them seem like a little bit of magic snow was sprinkled on top.
Oh and this recipe is just the thing to help you use up extra egg whites. If you’re making a recipe with a bunch of egg yolks, then whip up this quick meringue as an extra treat!
You may also want to check out and support Cookies for Kids’ Cancer this Giving Tuesday!
Almond Meringues
These Almond Meringues are slightly sweet, crunchy and a great use for extra egg whites.
Ingredients
- 3 large egg whites, at room temperature
- pinch of fine sea salt
- 1/4 tsp. cream of tartar
- 3/4 cup fine sugar
- 1/2 tsp. almond extract
- powdered sugar, for dusting on top
Instructions
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Make sure your oven racks are in the top and bottom thirds of the oven and heat it to 250 degrees F. Line 2 baking sheets with parchment or Silpats.
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Beat the egg whites and salt in a stand mixer (or with an electric mixer) on medium-high speed in a large bowl until foamy, for a few minutes. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
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Use two spoons or a piping bag to lay out cookies onto prepared baking sheets, about 1" apart. Bake until meringues are no longer glossy and feel light and dry, about 1 hour. Turn the oven off and leave meringues inside with door cracked open to dry out, for about 2 hours.
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After cooling, sprinkle with a few tbs. of powdered sugar.
