Almond Cocoa Meringue Cookies
What Started it all:
Almond flour, eggs or egg whites, powdered sugar or monk fruit sweetener, powdered cocoa, vanilla extract, almond extract
These delightful Almond Cocoa Meringue Cookies are a perfect blend of lightness and rich chocolate flavor. Made with almond flour and sweetened naturally, they are a delicious treat that everyone will enjoy, whether you’re hosting a gathering or just indulging yourself.
Ingredients
- 1 cup almond flour
- 4 egg whites (or 3 whole eggs)
- 1 cup powdered sugar (or monk fruit sweetener)
- 1/4 cup powdered cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour and powdered cocoa.
- In a separate bowl, beat the egg whites until they form soft peaks.
- Gradually add the powdered sugar (or monk fruit sweetener) to the egg whites while continuing to beat until stiff peaks form.
- Gently fold the almond flour and cocoa mixture into the egg whites, being careful not to deflate the meringue.
- Add the vanilla extract and almond extract, folding gently until fully incorporated.
- Using a piping bag or a spoon, drop small mounds of the mixture onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 15-20 minutes, or until the cookies are set and slightly crisp on the outside.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These cookies are light, airy, and bursting with flavor. Enjoy them as a sweet treat on their own or pair them with a cup of tea or coffee. Happy baking!