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We hope you got insight from reading it, now let’s go back to almond and cinnamon meringue cookies recipe. You can have almond and cinnamon meringue cookies using 4 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Almond and Cinnamon Meringue Cookies:
- Take 30 grams Egg whites
- Provide 50 grams Granulated sugar
- Provide 50 grams Almond, sliced or diced
- Provide 1 Cinnamon
Instructions to make Almond and Cinnamon Meringue Cookies:
- Spread almonds on a baking sheet and roast in the oven for about 10 minutes at 160℃.
- Whip the egg whites while adding the sugar a little at a time (divided into 3 or so batches) until stiff peaks form. Add cinnamon to taste. I added about 7 shakes.
- Add the almonds and fold into the meringue.
- The batter is now ready to bake.
- Layer the baking sheet with parchment paper, then use two spoons to drop the batter onto the sheet. Leave some space between each cookie to allow them to spread out.
- Put them in an oven preheated to 170℃, then immediately reduce to 120℃ and bake for about 50 minutes.
- Bake them until the insides are thoroughly cooked. They will turn out nice and crumbly.
Place the crushed cookies on a plate. In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Cinnamon Meringue Cookies are a naturally low fat sweet treat with a spicy kick. I love to make these for Valentine's Day treats, Christmas party foods, Christmas cookie swaps, or just anytime I want a low fat sweet treat. I might make a small commission off of purchases through these links at no extra cost to you.
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