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Fall is here, and I don’t know about you — but it always brings out the Julia Child in me. The temperature drops below 60, and all of a sudden, I want to throw on a hoodie and bake something sweet.
Which is exactly what I did today.
Introducing your new obsession…my Paleo Almond Meringue Cookies!
But here’s the thing — this is actually a tale of three cookies! Because with this recipe — you can make three different types of cookies, all depending on how you bake them!
They are absolutely delicious, and shockingly healthy! They’re protein packed and refined sugar free and insanely good!
So what are the three types of cookies?
First, the lighter-than-air Meringue Clouds.
Next, the Crunchy Almond Cookies that give the graham cracker a serious run for its money. And protip: I like to crumble these on top of coconut milk pudding or over berries or yogurt!
And lastly, the Chewy Almond Cookies!
They’re delicious gluten free and grain free treats that totally take tea time to the next level!
Here’s What You Need: (Makes about 40 one-bite cookies)
5 egg whites
1/3 cup honey
1 tsp pure vanilla extract
1/4 tsp cream of tartar
3/4 cup + 1 Tbsp almond flour
1/2 tsp ground cinnamon
Stand Mixer (Or hand mixer)
Pyrex measuring cup
Preheat oven to 350 degrees. Put your honey and vanilla extract in a small sauce pan and heat until it becomes liquidy. Careful – it bubbles up when it boils and is molten hot! Once it is hot (not boiling), carefully pour it into a Pyrex measuring cup — one with a spout so you can safely pour it into the stand mixer.
In the stand mixer, whip your egg whites until frothy. Then, add your cream of tartar and beat for about 4-5 minutes on high until they form stiff peaks. Once they have tripled in size, turn the stand mixer to the lowest setting and slowly pour in the hot honey mixture. Then, increase the speed and whip for about 2 more minutes.
Meanwhile, prepare three baking sheets by lining them with parchment paper.
This is where you have three different options:
Spoon about 2 Tbsp of the mixture onto your baking sheet. Bake for about 15 minutes, until the tops begin to turn golden brown. Then, turn off the oven, and allow them to cool/dry out in the oven with the door closed for about 3-4 hours. They will be wonderfully chewy — like pillows.
To the honey/egg white mixture, gently fold in your almond flour and cinnamon, so as not to deflate the egg whites. Spoon this mixture into a piping bag (or a gallon Ziptop bag with the bottom corner snipped off). Then, squeeze about 1 Tbsp of this mixture onto the baking sheets.
For Chewy Almond Cookies: Bake for 15 minutes and remove immediately.
For Crunchy Almond Cookies: Bake for 15 minutes and then turn off the oven and allow them to dry out in the oven for 2 hours.
These cookies were seriously amazing! Not only are they allergy friendly, but everyone will enjoy these tasty little numbers!
The Meringue Clouds were light as air and super chewy! And by allowing them to dry out in the own, bits of them become a little crunchy like a meringue.
The Crunchy Almond Cookies were my favorite! They had the consistency of a delicate graham cracker with the honey, and a subtle note of cinnamon! And I loved how the flavor of toasted almond came through. It was nutty and soul-warming 🙂
They were crunchy and wonderfully sweet!
Finally, the Chewy Almond Cookies were melt-in-your-mouth good! They were chewy in the center with slightly crisp golden brown edges. And that warm toasted almond flavor — it is addicting! Careful though – they can leave your fingers a little sticky!
There were such a treat! And quite the highlight to my perfect fall afternoon!
What’s YOUR favorite thing to bake when fall arrives?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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