Description
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.
Ingredients
- 3 cups almond flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract (or orange blossom water)
- 4 large egg whites
- 1/2 cup sliced almonds (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, mix almond flour, sugar, salt, and almond extract or orange blossom water.
- In a separate clean bowl, beat egg whites to stiff peaks using a hand mixer.
- Gently fold the egg whites into the almond mixture until no dry pockets remain and a thick dough forms.
- Shape cookies: pipe into rosettes using a star tip or scoop into mounds with a spoon or cookie scoop. Flatten slightly if desired.
- Top each cookie with sliced almonds if using.
- Bake for about 15 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use almond flour, not almond meal, for a smoother texture.
- Do not overmix the batter or the cookies may spread too much.
- Cool fully before removing from the baking sheet to prevent sticking.
- Customize flavor with citrus zest or vanilla extract.
- Toast sliced almonds for extra flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
