For best results, use room temperature egg whites. This will help them whip up to a greater volume. Be careful not to overbake the meringues, as they can become dry and brittle. They should be lightly golden brown and firm to the touch. Store the cooled meringues in an airtight container at room temperature for up to 2 weeks. For a festive touch, dust the cooled meringues with powdered sugar or drizzle with melted chocolate.
Mandelmakronen (Almond Meringues)
-
PREP TIME20 mins
-
COOK TIME15 mins
-
TOTAL TIME35 mins
-
SERVING48 People
-
VIEWS21
Delicate and delightful, these almond meringues offer a symphony of textures – a crisp exterior yielding to a soft, chewy interior. Infused with warm cinnamon, they are a perfect treat for any occasion, especially during the festive season. Naturally gluten-free and dairy-free, these cookies are a simple indulgence made with just a handful of ingredients.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate5 g
-
Fiber0 g
-
Protein1 g
-
Saturated Fat0 g
-
Sodium5 mg
-
Sugar4 g
-
Fat2 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper or gluten-free baking wafers. (5 minutes)
02
Step
7 hrs
In a clean, grease-free glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until stiff peaks form. (5-7 minutes)
03
Step
5 hrs
Gradually add the sugar, one tablespoon at a time, while continuing to beat at high speed until the meringue is glossy and holds firm peaks. (3-5 minutes)
04
Step
5 hrs
In a separate bowl, combine the almond flour and cinnamon. Gently fold this mixture into the meringue using a spatula. Be careful not to deflate the egg whites. If the batter seems too runny, add more almond flour, one tablespoon at a time, until it reaches a pipeable consistency. (5 minutes)
05
Step
15 hrs
Transfer the mixture to a piping bag fitted with a large round tip (or use two teaspoons). Pipe or spoon small mounds of the meringue mixture onto the prepared baking sheets, leaving about 2 inches between each cookie. (10-15 minutes)
06
Step
20 hrs
Bake in the preheated oven for 15-20 minutes, or until the meringues are lightly golden brown and feel firm to the touch. (15-20 minutes)
07
Step
30 hrs
Carefully remove the baking sheets from the oven and let the meringues cool completely on the baking sheets before transferring them to wire racks. (30 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Micah Lubowitz
Jun 9, 2025I followed the recipe exactly, and they turned out perfectly. The cinnamon adds a lovely warmth.
Javier Murphy
Jun 2, 2025These are now a Christmas tradition in our house. So delicious and naturally gluten-free!
Tara Turcotte
Apr 29, 2025I had trouble with the batter being too runny, but adding more almond flour fixed it. Thanks for the tip!
Terrence Vandervort
Apr 9, 2025These were surprisingly easy to make! My family loved them, and they disappeared in no time.