Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 Meringues
Calories 272 kcal
- 4 large egg whites room temperature
- 1 pinch of salt
- 5 ml vanilla paste or extract
- 220 g granulated sugar or coconut sugar
- 220 g almond meal just process almond in a food processor
Preheat oven to 170C.
Line two baking sheet with parchment paper.
In a large, chilled glass or metal bowl, beat egg whites with a pinch of salt.
Whisk by hand or beat with a hand mixer until firm peaks form.
Gradually add sugar and beat until egg whites are glossy.
Fold in vanilla and almond meal.
Drop tablespoons of mixture onto baking sheets, leaving 2cm space between. You can also fill the piping bag with a star-shaped pipe nozzle, with prepared mixture and pipe small mounds onto baking paper.
Bake the meringue cookies for 30-35 minutes.
Cool on a wire rack. Carefully peel off the baking paper and serve.