A simple and delicious Almond Meringue Cookie recipe that also happens to be gluten-free.
Course Dessert
Cuisine Italian
Keyword Almond Cookies, Cookies, Gluten Free, Meringue, Meringue Cookies
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 24cookies
Author Chef Ben Kelly
Ingredients
4Egg WhitesRoom Temp
1cupSugar
pinchof salt
1/4tspLemon Juice
1/4tspAlmond Extract
1/2cupSlivered Almonds
Instructions
Pour the slivered almonds into a hot, dry pan and toss to toast them until they are golden brown. Remove the almonds from the pan, and let cool to room temp.
Slowly whip the egg whites until they start to foam.
Add the salt, almond extract, and lemon juice and turn the mixer on to high.
Slowly pour in the sugar and whip on high for 10 minutes.
Fold the toasted almonds into the meringue and spoon into a piping bag with a wide opening.
Pipe the meringue into 2 tbsp mounds onto a parchment-lined sheet pan.
Bake in the oven at 225°F for two hours. Remove from the oven and let cool completely then put in an airtight container and eat within one week.