Mandelmakronen (Almond Meringues)

Recipe View 5 mins Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper or gluten-free baking wafers. (5 minutes)

Recipe View 7 hrs In a clean, grease-free glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until stiff peaks form. (5-7 minutes)

Recipe View 5 hrs Gradually add the sugar, one tablespoon at a time, while continuing to beat at high speed until the meringue is glossy and holds firm peaks. (3-5 minutes)

Recipe View 5 hrs In a separate bowl, combine the almond flour and cinnamon. Gently fold this mixture into the meringue using a spatula. Be careful not to deflate the egg whites. If the batter seems too runny, add more almond flour, one tablespoon at a time, until it reaches a pipeable consistency. (5 minutes)

Recipe View 15 hrs Transfer the mixture to a piping bag fitted with a large round tip (or use two teaspoons). Pipe or spoon small mounds of the meringue mixture onto the prepared baking sheets, leaving about 2 inches between each cookie. (10-15 minutes)

Recipe View 20 hrs Bake in the preheated oven for 15-20 minutes, or until the meringues are lightly golden brown and feel firm to the touch. (15-20 minutes)

Recipe View 30 hrs Carefully remove the baking sheets from the oven and let the meringues cool completely on the baking sheets before transferring them to wire racks. (30 minutes)