These German almond meringue cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are delicious, quick, and easy to make with only four ingredients. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany, they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.
Preparation Details
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 48
Ingredients
- 4 egg whites
- 1 cup white sugar
- 1 ½ cups almond flour, or more as needed
- ¼ teaspoon ground cinnamon
Steps
- Preheat the oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine almond flour and cinnamon in a bowl and fold into egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
- Use two teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.
