This meringue cookie recipe is part of my drop cookie recipes collection. It's super simple.
Many Italian cookie recipes use almond as a base for flavoring rather than vanilla. And in this recipe you do just that - use almond flavoring rather than vanilla. You can use pecans if you don't have walnuts. (We just don't use pecans much - but honestly, the flavor will be JUST FINE with 'em)
A meringue cookie recipe doesn't require any special skill or equipment. Only special skill would be fine motor skills - make sure you don't get one speck of egg yolk in the whites. And that's about as complicated as it gets.
Thanks for stopping by and if this wasn't the type of cookie you were looking for scroll below and see the picture gallery of all the Italian cookie recipes I have on my site. Too I have some FAQs answered below.
* 3 egg whites
* 1/4 cup sugar
* 1/2 tsp cinnamon
* 1/2 tsp almond extract
* 1/4 tsp salt
* 1/4 cup walnuts, added for topping
* Let egg whites stand at room temperature for 15 minutes.
* Line cookie sheets with parchment paper if you have it. I use aluminum foil and they still turn out fine.
* In a small bowl mix together the cinnamon and sugar and set aside.
* In a medium mixing bowl combine egg whites until soft peaks form.
* Add , almond extract, and salt.
* Beat again until when lifting the beater out of the whites the peaks curl.
* I look for them to "flop over a bit"
* Add the cinnamon-sugar mixture ONE tablespoon at a time. Beat the egg whites until the peaks stand up straight.
* Using a tablespoon, drop well-rounded spoonfuls of the meringue mixture onto cookie sheets, about 1 inch apart.
* Bake at 250 F for .
Turn off the oven and allow the cookies to dry in the closed oven for 40 minutes. If it's a dry day with almost NO humidity - then I let these dry on the countertop while I start the next cookie sheet.
* When you remove the cookie sheets from the oven gently peel the cookies off the cookie sheets pretty quick after removing them. I usually wait about 1-2 minutes and then start peeling.
If it is a humid day - follow the baking times all the way through to the last 40 minutes with the closed oven door! I've only made these in the winter for the holidays and in a very dry climate. I like success so I've never attempted to make them in the summer or spring when it's humid here in the midwest.
It's ok to use vanilla if you want a boring American meringue cookie recipe. The almond extract and the cinnamon is what makes this one of those distinct Italian cookie recipes. I say be bold. Break out of a predictable mold and give this a try! What's the worse that could happen? You hate it and you go back to making the American version.
Yes - those flavors would be nice. BUT I can't advise the ratios with THIS recipe because I've not done it! However, I do make coconut macaroon cookies it's meringue like and has a chewy coconut insides. Click here - coconut macaroon cookies if you want to try it. I'm working on a meringue one with chocolate pieces....hmmm, no date promised though.
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