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Almond Meringue Sandwich Cookies

Delicate almond meringue cookies filled with creamy buttercream or ganache, creating a delightful sandwich perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, French
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Meringues
  • 240 g almond flour Ensure it is fresh for best flavor.
  • 300 g powdered sugar Sifted for a lighter texture.
  • 5 large egg whites Ensure they are at room temperature.
  • 1/4 tsp cream of tartar Helps stabilize the egg whites.
  • 100 g granulated sugar Use coconut sugar for a healthier option.
  • to taste vanilla or almond extract Adds flavor to the meringue.
For the Filling
  • to taste buttercream or ganache Choose your favorite flavor for the filling.

Method
 

Preparation
  1. Preheat your oven to 140°C (285°F). Line two baking sheets with parchment paper.
  2. In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form (2-3 minutes).
  3. Gradually add in granulated sugar while continuing to whip until glossy and stiff peaks form (3-5 minutes).
  4. Gently fold in the almond flour and powdered sugar mixture using a spatula, being careful not to deflate the meringue.
  5. Add vanilla or almond extract for additional flavor.
  6. Transfer the mixture to a piping bag and pipe 2-inch rounds onto the prepared baking sheets.
Baking
  1. Bake the meringues in the oven for 25-30 minutes until crisp and easily lift off the parchment.
  2. Allow the meringues to cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
Assembly
  1. Spread your desired filling between two cooled meringues to create a sandwich.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze separated by parchment paper.