Crisp and Creamy Almond Meringue Cookies Recipe
Two crisp, airy almond meringue cookies filled with lightly sweetened whipped cream and a spoonful of bright orange marmalade, then rolled in toasted sliced almonds. Each bite combines delicate crunch with silky cream and a lively citrus note for a balanced, memorable dessert.
This elegant almond meringue sandwich was created for a holiday celebration and quickly became a favorite because it feels indulgent without relying on flour. The meringue shells are feather-light and crisp, the whipped cream adds a silky mouthfeel, and the tart marmalade cuts through the sweetness for a harmonious finish. Make them for holidays, dinner parties, or anytime you want a showstopping, gluten-free treat.
The combination of textures is essential: the cream should be thick enough to remain stable but soft enough to melt with the meringue. Orange marmalade, with its bright citrus and slight bitterness, pairs especially well with almond extract, but you can substitute any tart preserve you prefer. These cookies are straightforward to prepare with common ingredients, and many components can be made ahead.
Make the Almond Meringue Cookies
Meringues look simple, but they require attention to technique. Below are the essential tips to help you get crisp, glossy meringue shells every time.
- Add the sugar gradually. Start once the egg whites become foamy. Add one tablespoon of sugar at a time and pause about 10 seconds between additions so the sugar can dissolve without deflating the whites.
- Stop at stiff peaks. The meringue is ready when it is opaque and holds stiff peaks. Over-whipping incorporates excess moisture and can cause the mixture to collapse or crack during baking.
- Use cream of tartar or an acid. Cream of tartar stabilizes the whites and reduces whisking time. If you don’t have it, substitute 1/2 teaspoon lemon juice or 1/4 teaspoon apple cider vinegar.
- Shape as you prefer. Use a piping bag with a large tip for decorative shells or small cookie scoops if you prefer not to pipe. Gently tap any sharp peaks with a wet fingertip or a knife.
- Bake low and slow. A long, gentle bake (about two hours) yields crisp meringues that are dry through the center. Larger shells will require more time; consult the recipe times below.
Filling
The filling brings the whole cookie together. Assemble the sandwiches shortly before serving so the cream does not soften the meringue shells. The whipped cream keeps well for a few days in the fridge, but once filled, the cookies are best within a few hours.
- The whipped cream will stay fresh for up to three days when refrigerated. If you prepare it in advance, keep it chilled until assembly.
- Orange marmalade gives a nice citrus contrast, but you can use any tart preserve, lemon curd, or berry jam for a different flavor profile.
Almond Meringue Cookies — Whipped Cream Filling
18 mins
12 double cookies
Dikla Levy Frances
Ingredients
For the Meringue
- 4 Egg whites (about 120 g) large
- 1/4 tsp Cream of tartar
- 1/2 tsp Almond extract
- 1 cup (200 g) Granulated sugar
For the Filling
- 1 cup (240 ml) Heavy whipping cream
- 2 Tbsp Powdered sugar
- 1/2 cup Orange marmalade or another tart preserve
- 1 cup (120 g) Toasted sliced almonds
Instructions
To Make the Meringue Shells
- Preheat the oven to 220°F (about 105°C).
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Whisk on low, gradually increasing to high speed until foamy, about 30 seconds.
- Add the granulated sugar slowly, one tablespoon at a time, waiting about 10 seconds between additions so the sugar dissolves and the whites remain stable.
- Add the almond extract and continue to whisk until the meringue is thick and holds stiff peaks. This should take about 60–90 seconds after the final sugar addition—do not overwhip.
- Transfer the meringue to a piping bag fitted with a large rosette tip (Wilton 1M) and pipe medium (1.5-inch) or large (3.5-inch) swirls onto a parchment-lined baking sheet.
- Bake for about 2 hours for medium cookies. Larger cookies require about 2½ hours. When done, let the shells cool completely on the baking sheet before handling.
To Make the Whipped Cream
- Chill the mixer bowl and whisk if possible. Add the heavy cream and powdered sugar and whisk, starting low and increasing to high, until the cream is smooth, thick, and stable.
- Transfer the whipped cream to a piping bag fitted with a round tip.
To Assemble
- Assemble no more than 30 minutes before serving. Pipe a ring of whipped cream around the edge of one meringue shell.
- Spoon or pipe 1/2–1 teaspoon of orange marmalade into the center, then top with a second shell to form a sandwich.
- Place toasted sliced almonds in a shallow bowl and crush them lightly with your hands. Roll the cream-covered center in the almonds so they adhere to the filling. Serve immediately.
- Store leftovers refrigerated within two hours; assembled sandwiches keep up to three days in the fridge. Unassembled meringue shells keep in an airtight container for up to five days; if they soften, refresh in a 200°F oven for 20–30 minutes.
Notes
- This recipe yields 12 medium double cookies (about 1.5 inches) or 8 large double cookies (about 3.5 inches). Bake large cookies for about 2½ hours.
- The meringue reaches stability about 1–2 minutes after the last sugar is added. Stop whisking once stiff peaks form to avoid deflation and cracking.
- Fill the cookies shortly before serving to maintain the shells’ crisp texture.
- If you make meringue shells ahead, store them airtight for up to five days. To restore crispness, warm in a low oven as noted above.
- Whipped cream will keep refrigerated for up to three days. Refrigerate assembled sandwiches within two hours.