Three Ingredient Almond Cookies

These light, airy almond meringue cookies are quick and easy to whip together.

45 min

About 45 minutes to prep and cook

210 cal

210 calories per serving

Serves 30

Serves about 30 people

Overview

Made with just three relatively common ingredients — sugar, egg whites and nuts — these cookies puff up into shattery clouds that belie their simplicity. The method might not be familiar, but it’s straightforward and requires very little work: You just whip egg whites and sugar in a mixer until the sugar dissolves, fold in sliced almonds, and scoop the batter onto a sheet pan for a quick bake. These are perfect for those nights when dessert is suddenly unavoidable, but you haven’t planned ahead.

Ingredients

3 large eggs

1 cup sugar

2 ½ cups sliced almonds

Nutritional Information (per serving):

Calories: (210); Fat: (14g); Carbohydrates: (17g); Sodium: (15mg); Sugar: (14g); Fiber: (3g); Cholesterol: (40mg); Protein: (7g)

Directions

Step One

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step Two

In a stand mixer fitted with a whisk attachment, whip the egg whites on medium speed until thick and white, about 2 minutes. Add the sugar in a slow, steady stream, then increase the speed to medium-high and whip for 7 to 10 minutes, stopping to scrape down the sides once after the first couple minutes, then continuing until you can no longer feel the sugar granules when you rub a little bit of the mixture between two fingers. It should be very shiny and very thick. Using a soft spatula, fold in 2 cups of the almonds until evenly distributed. Sprinkle a pinch of the remaining almonds on top of each mound.

Step Three

Using a 1 ½-inch ice cream scoop or two regular spoons, scoop golf-ball size mounds of the mixture onto the baking sheet, each about ¾ inch apart. (These cookies will puff but they don’t spread much.) You should be able to fit them all on one sheet.

Step Four

Bake for 18 to 20 minutes, or until puffed, cracked and lightly browned. Allow the cookies to cool on the baking sheet for 10 minutes, then gently remove the cookies, prying them off the sheet from the bottom. Eat immediately.

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Chef’s Notes:

Almonds are delicious and sliced almonds are easy because there’s no chopping. But other chopped nuts, like pistachios, walnuts, hazelnuts or pecans, would also be delicious in these cookies. For deeper flavor, toast the nuts in the preheated oven first until fragrant — just allow them to cool completely before incorporating them into the egg mixture.
You can make these cookies with a handheld mixer, but it will take longer for the sugar to dissolve. Scrape the bowl more frequently to make sure you incorporate the sugar evenly.
Although you can store any cooled uneaten cookies in a sealed container, they will become chewier over time.

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.

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Three Ingredient Almond Cookies

45 min

210 cal

Serves 30

Overview

Ingredients

Directions

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