Almond Meringue Cookies with Filling

Introduction

These almond meringue cookies are built from almond flour, icing sugar, and whipped egg whites, then piped into 3 cm rounds and baked for 12 minutes at 150°C. The 30-minute air-dry is the key step that helps the shells set with smooth tops and a crisp exterior. You can use them for a baking project, a dessert tray, or make them ahead and fill them when needed.

Recipe Details

• Prep Time: 1 hour
• Cook Time: 12 minutes
• Total Time: 1 hour 12 minutes
• Servings: 20 sandwich cookies

Ingredients

• 125 g icing sugar
• 125 g almond flour
• 125 g white superfine sugar
• 90 g (3 ea.) egg whites
• Food coloring (concentrated variety)
• Filling as desired (see notes)

Instructions

1. Combine the almond flour and icing sugar. Sift to remove lumps, and set aside.
2. Add the superfine sugar to the egg whites, and whip them to stiff peaks.
3. Add the food coloring to the egg whites and continue beating until incorporated.
4. Use a wooden spoon or rubber spatula to fold the almond flour mixture into the meringue in 3 batches. Mix until you get a lava-like batter (see notes).
5. Transfer the batter to a pastry bag fitted with an 8 mm round nozzle. Pipe 3 cm rounds on a baking sheet lined with baking paper.
6. Tap the sheet lightly on your work surface to even and flatten the mixture. Leave to air-dry for 30 minutes until a film forms on the surface of the cookies.
7. Bake for 12 minutes at 150°C with convection.
8. Remove from the oven and let cool completely. It’s a good idea to move the parchment onto a cooling rack to avoid carryover cooking.
9. Peel the shells from the parchment, and sort them into pairs of equally sized shells.
10. Sandwich the cookies together with your desired filling.

Variations

• Omit the food coloring if you want plain ivory shells; the flavor stays the same and the finished cookies look more neutral.
• Use seedless raspberry jam as the filling for a sharper, fruit-forward center; the shells soften slightly as they sit.
• Use dark chocolate ganache as the filling for a firmer cookie with a richer finish; it also handles transport better than softer fillings.
• Use lemon curd as the filling for a brighter, tangier result; chill the assembled cookies so the filling stays tidy.
• Pipe 4 cm rounds instead of 3 cm if you want larger sandwich cookies; you will get fewer pieces and may need a little extra baking time.

Tips for Success

• Sift the almond flour and icing sugar thoroughly so you do not end up with bumpy shells.
• Whip the egg whites to stiff peaks before adding the dry ingredients; under-whipped meringue makes the batter too loose.
• Fold the almond flour mixture in 3 batches and stop once the batter flows slowly like lava; overmixing makes the shells spread too much.
• Do not skip the 30-minute air-dry; the tops should feel dry and look matte before they go into the oven.
• Let the shells cool completely before peeling them from the parchment, or the bottoms can stick and tear.

Storage and Reheating

Store filled cookies in an airtight container in the fridge for up to 3 days. Use parchment between layers so the shells do not stick.

Freeze unfilled shells in a rigid airtight container for up to 1 month, again with parchment between layers. Thaw them in the closed container before opening so condensation does not collect on the shells.

Do not reheat these. For the best texture, bring chilled filled cookies to room temperature for 15 to 20 minutes before serving.

FAQ

Why did my shells crack in the oven?

Cracking usually means the cookies did not dry long enough before baking or the oven ran too hot. The surface should have a dry film before the tray goes in.

How do you know the batter is mixed enough?

The batter should fall from the spatula in a thick ribbon and settle back into itself. If it sits in a stiff mound, keep folding; if it runs fast, it has gone too far.

Can you skip the food coloring?

Yes. The shells will bake up a natural pale almond color and the texture will not change.

What kind of filling works best if you want to store them for a few days?

A thicker filling, such as chocolate ganache or a firm buttercream, holds up better than a loose filling. Very soft fillings can make the shells lose their crisp edge faster.