Almond Cloud Cookies: Light & Chewy Perfection
Almond Cloud Cookies
Imagine a cookie so impossibly light it feels like a sweet whisper on your tongue, yet delivers a deeply satisfying, chewy, nutty punch that lingers just long enough to make you crave another. That, my friends, is the pure magic of Almond Cloud Cookies!
Thank you for reading this post, don't forget to subscribe!I still remember the first time these little wonders came to life in my kitchen; it was a chilly Saturday begging for something sweet but not too heavy. After a few tweaks to a simple recipe, these “cloud” cookies earned their permanent spot, becoming an effortlessly elegant, naturally gluten-free staple that brings a burst of pure joy with every bite.
Perfect for sharing or a quiet afternoon treat, these almond gems always disappear faster than I can say “more, please!” If you’ve loved the delicate sweetness of confections like my Raspberry Snowball Cookies, you are absolutely going to adore the unique texture and rich almond flavor of these; get ready for your next delightful baking adventure!
Almond Cloud Cookies: Light & Chewy Perfection
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Almond Cloud Cookies are airy, chewy, and packed with delicate almond flavor. A simple, naturally gluten-free recipe that’s perfect for any occasion!
Ingredients
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 cup almond flour
1/2 cup powdered sugar
1/2 teaspoon almond extract
Pinch of salt
Optional: a few drops of food coloring for festive cookies
Directions
- Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.
- In a clean, dry bowl, beat the egg whites with cream of tartar using an electric mixer on medium-high speed until soft peaks form.
- Gradually add the granulated sugar, a tablespoon at a time, continuing to beat until stiff, glossy peaks form. The meringue should be thick and shiny.
- In a separate medium bowl, whisk together the almond flour, powdered sugar, and pinch of salt.
- Gently fold the dry ingredients into the meringue in two additions, using a spatula. Be careful not to deflate the meringue too much.
- Fold in the almond extract until just combined. If using, add food coloring and gently fold until desired color is achieved.
- Drop spoonfuls of the cookie dough (about 1 tablespoon each) onto the prepared baking sheets, leaving about 1 inch between them.
- Bake for 20-25 minutes, or until the cookies are lightly golden at the edges and set. They should still be slightly soft in the center.
- Let the cookies cool completely on the baking sheets before transferring them to an airtight container. They will firm up as they cool.
Notes
- Whipping to Perfection: Ensure your mixing bowl and beaters are absolutely grease-free when whipping egg whites. Even a tiny bit of fat can prevent them from reaching stiff peaks. Use a glass or metal bowl, not plastic.
- A Gentle Fold: The key to these ‘cloud’ cookies is keeping that airy meringue texture. When folding in the dry ingredients, do it gently with a spatula, using a circular motion from the bottom up, until just combined. Overmixing will deflate the batter and result in denser cookies.
- Storage Savvy: These almond cloud cookies store wonderfully in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be frozen for up to 2 months. Thaw at room temperature before serving for that perfect chewy texture.
