Almond-Meringue Cookies

A confluence of textures -- crispy, airy, and crunchy -- come together in this cookie.

  • Yield: Makes about 6 dozen

Source: Martha Stewart Living, December 2006


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup plus 2 teaspoons sugar
  • 2 large eggs, separated, plus 1 egg yolk, all at room temperature
  • 3 tablespoons heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 teaspoon salt
  • 1/2 cup sliced blanched almonds


  1. Preheat oven to 325 degrees. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 2 tablespoons cream, and the vanilla. Reduce speed to low. Gradually mix in flour and salt. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.
  2. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 1 1/2-inch fluted cutter, cut out rounds, and place on parchment-lined baking sheets. Reroll scraps, and cut out. Whisk remaining yolk and 1 tablespoon cream; brush cookies with egg wash. Refrigerate 15 minutes.
  3. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add remaining 2 teaspoons sugar; beat until stiff peaks form. Place 1 teaspoon meringue and 3 almond pieces on top of each cookie. Bake until meringue is golden, about 15 minutes. Let cool completely on sheets on wire racks.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 1 week.