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If you’re intimidated by making meringues, don’t be! Learn how to make these super easy Almond Meringues…light and crisp on the outside, with a slightly chewy center, these sweet little morsels of goodness are super addictive!
I used to have a love/hate relationship with meringues.
I loved to eat them, but hated to make them.
I don’t know what I hated so much.
These almond meringues are not hard to make.
The hardest part is to make sure nothing gets in your egg whites that’s not supposed to.
This includes egg shell, egg yolk, water, drool (I know, but come on, it happens…) or any type of oil or fat.
what do we need to make these almond meringues?
You’re going to need a few things to start (these links are Amazon affiliate links – if you buy through these links, I receive a small commission to help me run this site):
A clean glass bowl: Plastic bowls tend to hold oils, so a clean, very dry glass bowl is what you’ll need here.
An electric mixer: Let’s be real, you can whip these whites by hand if you really want, but who really wants to do that. My hands get tired. My mom bought me this mixer for Christmas and I absolutely LOVE it! I live in a small place and this thing is super easy to store.
Pastry bag: You don’t HAVE to have this, but it makes it easier to get nice round meringues. Otherwise, just spoon the mixture on the baking sheet for a more “rustic” looking meringue.
Parchment paper: You’ll line your baking sheet with this. Once your meringues are done, they should peel right of the parchment paper.
Room temperature egg whites: They’re just going to whip up better if they are room temperature.
Sugar: I mean, this is a given.
Cream of tartar: Cream of tartar helps the whipped egg whites to hold the bubbles, which is what makes them fluffy.
Almond extract: Really, you can use any kind of flavoring you’d like if you’re not a fan of almond. Just replace the almond extract with whatever you choose (vanilla, peppermint, lemon, etc.).
how do we make these almond meringues?
Let’s get this party started.
Like I said above, this is going to be easier if we work with room temperature egg whites.
Also, make sure there is no yolk in your egg whites; otherwise you may have a hard time getting them to whip up.
Use your mixer to beat the egg whites until they become frothy. At this point we’re going to add the cream of tartar.
Continue whipping until soft peaks start to form.
Now we’re going to add our sugar, just 1 tbsp. at a time (while continuing to whip), until all sugar has been incorporated.
If we dump all the sugar in at once, you will likely end up with grainy egg whites. Adding the sugar slowly will help it dissolve faster.
Once your sugar is added continue whipping until stiff peaks form. At this point, mix in your almond extract.
Preheat your oven to 225 degrees and line your baking sheet with parchment paper.
Spoon the egg whites into your pastry bag and make 1-2″ meringue cookies, like so:
Pop these babies in the oven for 60 minutes, turn the oven off, and leave them in the closed oven for a few hours, or overnight.
I usually bake these in the evening and just leave them overnight.
Just don’t forget they’re in there (as if).
Easy desserts are my most favorite kind of dessert…check out these other easy dessert recipes:
Did you make these almond meringues? Leave a comment below and let me know what you think 🙂
- 4 egg whites room temperature.
- 1 cup sugar
- 1/4 tsp. cream of tartar
- 1/2 tsp. almond extract
- Let the egg whites come to room temperature.
When separating the egg whites and yolks, be very careful not to get any egg yolk in the whites. Otherwise, it may be difficult to make the meringue.
- Beat the egg whites until frothy and add the cream of tartar.
- Continue beating until very soft peaks form.
- Add the sugar, 1 tbsp. at a time until all sugar is incorporated.
- Continue beating until stiff peaks form.
- Mix in the almond extract.
- Preheat the oven to 225 degrees.
- Line 2 baking sheets with parchment paper.
- Put meringue mixture in a pastry bag with a regular tip, and make meringues 1-2" in diameter, with a swirl on top (see photos above).
- Bake for 1 hour, turn off heat, and leave meringues in the closed oven for several hours or overnight.
1. If you don't have a pastry bag, just use a spoon to spoon out the meringue onto the baking sheet.