ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Almond Meringues

Prep time 19 mins
Cook time 2 hrs, 10 mins
Other time 8 hrs
Yield 14 servings (serving size: 1 meringue)
The secret to perfectly crisp meringue cookies is to prepare them on a dry day and resist opening the oven door to peek at the cookies. Moisture in the atmosphere and the slightest escape of heat from the oven may cause the cookies to be sticky.


  • 3 large egg whites
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 2 tablespoons sliced almonds, crushed

Nutrition Information

  • calories 32
  • fat 0.4 g
  • satfat 0.0 g
  • protein 1.0 g
  • carbohydrate 5.9 g
  • cholesterol 0 mg
  • iron 0.0 mg
  • sodium 33 mg
  • caloriesfromfat 12 %
  • fiber 0.1 g
  • calcium 3 mg

How to Make It

  1. Preheat oven to 225°.

  2. Cover a large baking sheet with parchment paper; set aside.

  3. Combine first 5 ingredients in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form.

  4. Drop egg white mixture by heaping tablespoonfuls onto prepared baking sheet. Sprinkle with almonds. Bake at 225° for 2 hours and 10 minutes. Turn oven off; cool meringues in closed oven at least 8 hours or until dry. Carefully remove meringues from paper. Store in an airtight container.

Oxmoor House Healthy Eating Collection