Just a quick word about the blog…I just posted my 500th post! Woohoo!
A week or so ago I was intrigued by a recipe at my friend Liz’s blog That Skinny Chick can Bake for Chocolate Meringue Cookies; it’s a meringue cookie for which you need not beat the egg whites. WHAT? How could this be? I had to give it a try! They were EVERY BIT AS GOOD as Liz made them out to be. EVEN BETTER some might say. So chocolatey and chewy with all the texture of a typical meringue cookie without the fuss. Please pop over to Liz’s blog to check out what all the fuss is about this cookie (plus she has some other tasty treats to ogle over).
So that got me thinking (oh oh, this means trouble), if it worked so well for the chocolate version, I wonder if I can work it with an almond version! So I tried and it worked like a charm! The first time too! Although, I did adjust the recipe a teensy tiny bit. I think next time, I will toast the almonds so that that they give the cookie a bit more interest.
Almond “Meringue” Cookie
Makes about 4 dozen small cookies
Ingredients:
- 3 cups confectioners sugar (icing sugar)
- 1 cup almond flour
- 1/4 teaspoon salt
- 2 1/2 cups sliced almonds
- 4 egg whites (no need to beat like with a traditional meringue)
- 1 tablespoon almond essence
Directions:
- Preheat oven to 350º F. Line baking sheets with parchment and spray with non-stick cooking spray.
- Mix sugar, almond flour and salt in a bowl. Stir in almonds (if you are going to toast the almonds, I would allow them to cool entirely). Add egg whites and almond essence, and mix until just moistened. Do not over-mix batter. The batter should not be runny.
- Drop by small teaspoonfuls onto prepared baking sheets. Leave plenty of space between cookies as they spread quite a bit. I got about 12 per sheet in general.
- Bake until the bottoms begin to colour, about 12 minutes. Remove the parchment with the cookies from the hot tray and cool briefly before carefully moving to a cooling rack. Cookies are fragile, but I found them easily removed to a cooling rack with a large spatula. Store with parchment between layers.
Norma, over at Garden to Wok had asked that I photograph my onion and garlic harvest, and I finally got around to it, sorry it’s been so late. I planted my garlic too early last fall and it sprouted and then proceeded to rot over the winter. I was so disappointed this spring when they didn’t sprout again that I pulled them out and planted more garlic and a few green onions. The garlic was planted too late and the heat, lack of rain did not help so they are a bit stunted. But I will persevere this fall and plant garlic again.
500 posts… wow! Big congratulations Eva – that’s huge! Love the look of the cookies too – I bet they must be so light and crisp!
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Thanks Charles, I had no idea I was so prolific! The cookies were light, crispy and chewy all at once. I think you would love the chocolate version over at Liz (that skinny chick can bake) blog, it is just incredibly good and chocolatey.
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Those cookies look so light! (and tasty) congratulations on 500 posts. 🙂
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Thank you kindly Kristy.
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That’s great. Here’s to 500 more (posts not cookies, even I couldn’t eat that many!)
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Thanks Greg! I was quite surprised at how prolific I’ve been! Thank goodness they are just words.
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Congratulations, Eva!
Have you really said meringue without beating whites? It’s a huge revelation. The cookies look gorgeous and I think my husband would love them because he is a huge fan of almonds.
You are so lucky to have your own harvest. I wish I could plant more than just herbs on my balcony…
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Thanks Sissi, I was astonished too! They are chewy like meringue cookies but don’t take nearly the time to dry them out.
The harvest is from 5 pots on top of my garage as it is the only space sunny enough for any vegetables.
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Planting onions on the top of a garage sounds like a very inventive space use!
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Thank you kindly Sissi; we live in a city which has a lot of big old trees that are great for shade but bad for vegetables. It’s my only sunny space unless you count the little land beside the driveway but that’s too close to the street and who knows if dogs do their business there!
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Only 3 cups of confectioners sugar? 😉 Just teasing…
Congratulations on post # 500 Eva and may there be many more! I enjoy your recipes, your candour and unique voice… You bring your own wonderful perspective to the blogging world.
Totally jealous of your onion and garlic harvest (you don’t have a golden retriever do you? :)).
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Hi Kelly, yes indeed they are high in sugar, but then again, most cookies are.
I was quite surprised to see WordPress’ notice that I had 500 posts, I can’t quite believe I have been that prolific!
No, sadly we do not have any pets these days.
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Congrats on your 500th posts Eva!! Looking forward to the next 500!! 🙂 Now that I’ve buttered you up, any chance you could send me some of those cookies???
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Thanks Jed! Would love to, can I ship food over the boarder?
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Congratulations on your milestone Eva! Love your blog and I always look forward to reading more!
The cookies look amazing! Love all of the almond in these cookies!
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Thanks Amber, I am flattered you are fond of my blog. I hope you try to make these cookies, they make quite a few and are very easy.
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500th post! Congratulations!
The meringue cookies looks wonderful, I can see how addictive they must be! And I have dozens of egg whites in my freezer, definitely bookmarking this!
Love your onions and garlic harvest!
Cheers, Eva! Here’s to another 500 posts!
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Thanks so much Joyce, I hadn’t realized I was that prolific!
These are a good and easy cookie to use up the egg whites.
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A big congratulations on your 500th post and may there be many, many more. These cookies look great (and great you don’t have to whip anything) and good on you for persevering with the garlic!
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Thanks Lorraine. I cannot believe I have been that prolific. Glad they were words though…
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It is sweet. Congratulations!
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Koszonom Zsuzsa
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Hi Eva,
Congratulations! 500th post is wonderful.
These cookies look heavenly. Would love these cookies with my morning cup of coffee.
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Thanks Asmita, they are a bit sweet for the morning, but afternoon would be great.
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Oohh I bet they are very tasty. Thanks for sharing 🙂
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Thank you kindly Yudith, they were a big hit at JTs workplace and the cottage.
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A wonderful recipe and one to add to my new list of cooking without grains…almond meal and coconut flour are new to my pantry and cooking style. I love the look of these almond cookies. Great job and congratulations on 500 posts, I’m only half way there! Have a wonderful day! Yx
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Thanks Yvette and welcome to my blog. I’m going to check out your blog shortly.
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I’ve been tossing my egg whites since I don’t like meringues but this may make me rethink that. They sound quite intriguing.
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Try the chocolate ones first Maria, I think they will convert you!
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I made chocolate meringues. Thought they were worse tasting than the plain ones.
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Oh, then you likely won’t like these, sorry. They do puff up like meringues and are as chewy but not as crunchy. The chocolate one’s have a very strong chocolate flavour.
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You never know. I might enjoy them a lot. One of these days …
Congratulations on your 500th post.
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Thank you kindly Maria.
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Love these chewy and nutty cookies!
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Thank you kindly Angie.
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500 posts? That’s wonderful, Eva, and quite a milestone to achieve. If I were lucky enough to have both of these cookies set before me for a comparison, I’d have a “terrible” time trying to decide which I preferred. As much as I love chocolate, I do enjoy almond cookies. I’d have to suffer through test after test after test until I came to a conclusion. I hear this is how the Cookie Monster got his start.
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Thanks John. It’s a lot of words, that’s for sure. I have you and my other followers to thank for keeping me interested enough to post regularly. I akin it to having pen palls when I was just a kid, how I would love going to the mailbox to see who had written me.
Yes, the cookies would be difficult to decide which is the favourite and because they are so easy to eat, they could be devoured cookie monster style quite quickly.
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Seriously…no beating?? Wow! They look so fluffy and soft even then! I tried making a meringue last week and it was quite a disaster. I think I over-beat my egg whites.
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I’ve had my meringue disasters too Meenakshi, it happens to us all. The beauty of this recipe is that you need not beat!
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Hooray for post #500…and here’s to 500+ more!!! I’m SO glad you tried this recipe…and then took it and made it your own with a fabulous almond version!!! I’m truly flattered when you try one of my recipes…especially when it works…whew 🙂 Thanks for being such a supportive foodie friend!!! xo
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Thanks Liz, the chocolate one’s were incredible that’s for sure. Absolutely satisfying all chocolate cravings. My husbands work LOVED them! Thanks for the inspiration for the almond version.
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500! Yowza! Imagine keeping it going that long — congratulations. What is the texture of the cookies like, as compared to traditional meringues?
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Thanks Sharyn, it is a lot of words, for sure.
The texture is chewier than meringues, a little like stale marshmallows if you know what I mean.
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CONGRATULATIONS on your 500 post. Did I mention before that I like your new photo? Very nice.
Those meringue cookies look wonderful. I love almonds so those are for me.
Quite a harvest of onion and garlic, When in the fall did you plant your garlic and when in spring did you replant?
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Thank you kindly Norma, my photographer friend André Van Vugt of Giant Vision did that shot (I cropped JT out of it, but will have him in it for my family). He is an excellent photographer even with sketchy subject matter such as ourselves!
I planted the garlic in August and then it sprouted and rotted over the winter. I replanted again in April-ish or early May, but it was quite warm so I don’t think they ever got the chance to focus on the bulbs and went straight to the shoots. I never had scapes either (I did last spring). I will try again.
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August is too early. You may wish to experient and plant the cloves very close then harvest the thinning in the spring for use as garlic green.
When you find some free time could you reply to my questions to the comment you made 8/3 on my Chinese long beans post? Thanks.
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Sorry Norma, I didn’t see your follow up. Sometimes my reader doesn’t show everything. I emailed you with a response. Thanks for the tip, I’m going to try it again this fall.
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500 posts???? WOW that is fantastic! 😀
You deserve all these delicious looking cookies and more, wow 🙂
Cheers
Choc Chip Uru
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That’s a lot of words for sure, CCU. Thanks
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Thanks for sharing your garlic and onion harvest. I’ve never tried to grow either, but everything I’ve read about garlic suggests it’s easy and that you just plant it and then come back the following year. Sounds like it’s not so simple. It’s always great to read honest mistakes and tips rather than hopelessly enthusiastic gloss overs.
I’ve given up on our garden this winter. But with spring creeping up, I guess it’s time to starting thinking about it again. I thought our french tarragon was a lost cause so I planted thyme in the same trough without tearing out the tarragon. But now the tarragon has started to sprout little shoots!
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Thanks Genie, the garlic is easy to plant, it’s just that I was a little too zealous last year and planted in August instead of waiting until later September or even October when it’s colder and they sprouted and then rotted over our warmish winter. I shall try it again for sure.
I love tarragon, it’s nice when nature surprises you like that.
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I love these cookies! It’s either macarons or meringues when I make ice cream but I would love these or Liz’s chocolate ones. Can’t wait to give it a try. I’m in love with you both. 🙂
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Thanks Maureen, they are so easy to make and they puff up like meringues in the oven.
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Congratulations on your 500th post Eva! What an achievement. I love the look of these cookies. They’re a great colour and I can tell they have crunch and chewiness xx
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Thanks Charlie, it kind of snuck up on me! Yes, these cookies are deliciously chewy (reminiscent of Anzac biscuits) but the almonds crunch too.
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