Description
Delightfully light and airy Almond Cloud Cookies that melt in your mouth, made with finely ground almond flour and whipped egg whites for a naturally sweet, gluten-free treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups finely ground almond flour
- 1/4 tsp salt
Wet Ingredients
- 3 large egg whites (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Sweetener
- 1 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Prepare Dry Mixture: In a medium mixing bowl, whisk together the finely ground almond flour and salt to evenly combine.
- Whip Egg Whites: In a separate, clean bowl, beat the room temperature egg whites until soft peaks form. Gradually add the granulated sugar while continuing to whip until stiff peaks are achieved, creating a glossy and stable meringue.
- Add Flavors: Gently fold vanilla and almond extracts into the whipped egg whites, ensuring the aroma is evenly distributed without deflating the mixture.
- Combine Mixtures: Carefully incorporate the almond flour mixture into the meringue using a folding technique to maintain the airiness of the batter.
- Form Cookies: Drop tablespoon-sized dollops of the batter onto the prepared baking sheets, spacing them well to allow room for spreading and rising.
- Bake: Place the sheets in the preheated oven and bake for 15-18 minutes until the cookies turn lightly golden on the edges.
- Cool: Remove from oven and allow the cookies to cool on the baking sheets before transferring them to wire racks to cool completely.
Notes
- Ensure egg whites are at room temperature for best volume when whipping.
- Be gentle when folding dry ingredients into the meringue to keep the batter airy.
- Almond cloud cookies are naturally gluten-free due to the use of almond flour.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a variation, add a sprinkle of cinnamon or cocoa powder to the almond flour mixture.
