Desserts

Almond Meringue Sandwich Cookies

Chef Olivia

December 2, 2025
3 min read

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Why Make This Recipe

Almond Meringue Sandwich Cookies are a delightful treat that blend sweetness and texture perfectly. They offer a unique combination of crunchy meringue and creamy filling, making them irresistible for anyone with a sweet tooth. They are perfect for special occasions, casual get-togethers, or simply as a delightful snack to enjoy with your afternoon tea or coffee. Plus, they are gluten-free, making them suitable for those with dietary restrictions!

How to Make Almond Meringue Sandwich Cookies

Ingredients:

3 egg whites
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup almond flour
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon almond extract
Toasted almonds (for garnish)

Directions:

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
In a clean, dry bowl, whisk the egg whites until foamy. Gradually add the granulated sugar and continue to whisk until stiff peaks form.
Gently fold in the almond flour and vanilla extract until well combined.
Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
Bake for about 1 hour, or until the meringues are dry and crisp.
Allow to cool completely.
In another bowl, whip the heavy cream until soft peaks form. Add powdered sugar and almond extract, then continue to whip until stiff peaks form.
Pair meringue layers together, sandwiching a dollop of almond cream in between.
Garnish with toasted almonds on top. Enjoy your indulgent sandwich cookies!

How to Serve Almond Meringue Sandwich Cookies

These sandwich cookies are best served fresh. Arrange them on a nice platter and enjoy them with coffee, tea, or milk. They can also be served as a dessert at dinner parties or special occasions.

How to Store Almond Meringue Sandwich Cookies

Store your cookies in an airtight container at room temperature. They are best enjoyed within a few days of making them. If you want to keep them longer, you can freeze the unfilled meringues for up to a month. Just let them thaw at room temperature before assembling.

Tips to Make Almond Meringue Sandwich Cookies

Make sure your bowl and whisk are completely clean and dry before whisking egg whites. Any fat can prevent them from whipping properly.
Be gentle when folding in the almond flour to keep the meringue light and airy.
Avoid humidity when making meringues, as moisture can affect their texture.

Variation

You can add food coloring to the meringue mixture for a fun twist. Also, consider using different extracts like hazelnut or vanilla for the filling to create new flavors.

FAQs

Can I use egg substitutes in this recipe?
Yes, you can use egg substitutes, but the texture may vary. Look for egg replacers that can mimic the properties of egg whites.

Can I make these cookies in advance?
Yes, you can prepare the meringue shells in advance and store them in an airtight container. Assemble them just before serving for the best texture.

What should I do if my meringue is not forming stiff peaks?
If your meringue is not reaching stiff peaks, try ensuring there is no fat in the bowl and that your egg whites are at room temperature. Whisk longer until stiff peaks form.

Almond Meringue Sandwich Cookies

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Author: desserts
Total Time: 75 minutes
Yield: 12 sandwich cookies 1x
Diet: Gluten-Free

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Description

Delightful almond meringue sandwich cookies with a creamy filling, perfect for tea or special occasions.

Ingredients

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3 egg whites
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup almond flour
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon almond extract
Toasted almonds (for garnish)

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Instructions

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, whisk the egg whites until foamy and gradually add the granulated sugar, continuing to whisk until stiff peaks form.
Gently fold in the almond flour and vanilla extract until well combined.
Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
Bake for about 1 hour, or until the meringues are dry and crisp.
Allow to cool completely.
In another bowl, whip the heavy cream until soft peaks form, then add powdered sugar and almond extract, continuing to whip until stiff peaks form.
Pair meringue layers together, sandwiching a dollop of almond cream in between.
Garnish with toasted almonds on top and enjoy!