These light, chewy almond cookies come together with a simple fold of whipped egg whites into a sweet almond mixture, creating crisp edges, a tender center, and a bakery-style finish with optional sliced almonds on top.
Why You’ll Love This Recipe
Naturally gluten-free thanks to almond flour
Crisp-golden edges with a soft, chewy middle
Simple pantry ingredients and one bowl of meringue
Easy to shape: scoop into rounds or pipe elegant swirls
Customizable flavor with almond extract or orange blossom water
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, stir together the almond flour, granulated sugar, and salt until evenly combined. Mix in the almond extract (or orange blossom water) and set aside.
In a separate clean bowl, beat the egg whites with a hand mixer until stiff peaks form. The whites should look glossy and hold their shape when you lift the beaters.
Gently fold the stiff egg whites into the almond mixture. Fold slowly to avoid deflating the whites, until a thick, cohesive dough forms with no dry pockets.
Shape the cookies:
For swirls: transfer the dough to a piping bag fitted with a large star tip and pipe small rosettes onto the prepared baking sheets.
For rounds: use a cookie scoop (or spoon) to portion dough into mounds, roll lightly if desired, and gently flatten just a touch.
Top with sliced almonds if using, or press a few slices onto each cookie.
Bake for about 15 minutes, or until the edges turn lightly golden.
Cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely.
Servings and timing
Yield: about 24 cookies (depending on size)
Prep time: 15 minutes
Bake time: 15 minutes
Cooling time: 20 minutes
Total time: about 50 minutes
Variations
Citrus-almond: use orange blossom water and add 1 teaspoon finely grated orange zest to the dry mixture.
Vanilla-almond: use 1/4 teaspoon almond extract plus 1/2 teaspoon vanilla extract for a softer almond profile.
Extra crunch: toast the sliced almonds lightly before topping the cookies.
Chocolate dip: once fully cooled, dip half of each cookie in melted chocolate and let set.
Mini cookies: pipe smaller swirls and reduce bake time by 2–4 minutes, watching the edges for color.
Storage/Reheating
Room temperature: store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
Freezer: freeze in an airtight container for up to 2 months. Thaw at room temperature, uncovered, so condensation doesn’t soften the cookies.
To refresh texture: if they soften, warm in a 300°F (150°C) oven for 4–6 minutes, then cool on a rack.
FAQs
Why did my cookies spread too much?
This usually happens if the egg whites were under-whipped or the batter was overmixed and deflated. Beat to stiff peaks and fold gently just until combined.
How do I know my egg whites are at stiff peaks?
When you lift the beaters, the peaks should stand straight without drooping. The whites should look smooth and glossy.
Can I make these without a mixer?
It’s possible with a whisk, but it takes time and effort to reach stiff peaks. A hand mixer is strongly recommended for consistent results.
Can I use liquid egg whites from a carton?
Carton egg whites don’t always whip as firmly. If you use them, choose a brand meant for whipping and be prepared for slightly less lift.
Is almond flour the same as almond meal?
Almond flour is usually finer and made from blanched almonds, giving a smoother cookie. Almond meal is coarser and can make the texture more rustic.
Why did my cookies crack on top?
Small cracks can be normal with meringue-based cookies. Larger cracking can come from oven temperature running hot or piping very tall swirls. Try slightly smaller shapes or verify oven temperature.
Can I reduce the sugar?
Sugar helps create structure and the classic chewy interior. Reducing it can make cookies dry or fragile. If you want less sweetness, reduce by a small amount (2–3 tablespoons) rather than a large cut.
How do I keep the cookies from sticking to the parchment?
Let them cool for at least 10 minutes on the tray before moving. If they still stick, they may need 1–2 more minutes of baking next time.
Can I pipe these without a piping bag?
Yes. Scoop and shape into mounds with a cookie scoop or spoon. They’ll taste the same, just with a simpler look.
What’s the best way to get evenly sized cookies?
Use a cookie scoop and level it off for consistent portions. Even sizing helps them bake at the same rate.
Conclusion
These almond cloud cookies are a simple, elegant treat with a crisp edge, chewy center, and a bright almond aroma. Whether you pipe them into swirls or scoop them into rounds, they’re easy to customize, easy to store, and perfect for sharing.
Almond Cloud Cookies are soft, chewy, naturally gluten-free meringue cookies made with almond flour, whipped egg whites, and a hint of almond extract. They feature crisp edges, tender centers, and are easily customizable with toppings or flavor variations.
