Fluffy Amaretti Style Lemon Almond Cookies are light and fat-free. Delicious chewy sweet meringue with a sharpness of lemon. Nice easy recipe and great for the holidays
Fluffy Amaretti Style Lemon Almond Cookies! These are so delicious and go perfectly with a cup of tea or coffee!
Of course, everybody loves a cookie and these fluffy amaretti style lemon almond cookies will certainly please your friends and family.
They're very light, using egg whites to make them fluffy and light as a feather. There's very little flour in these cookies and no fat used at all! Think of a meringue texture, slightly crisp on the outside and chewy inside. This is what these amaretti style cookies are!
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These cookies will keep in an airtight container for a week or so, and if you do happen to leave them out in the air, they will go crunchy, still edible, but you won't get the chewy inside bit.
For this recipe, I've added a hint of lemon to cut through the sugar, it makes for a nice refreshing flavor. Feel free to add another dimension such as chopped nuts of dried fruits like raisins or cranberries. They also work well.
These fluffy amaretti style lemon almond cookies would be a great idea if you were thinking of doing a cookie exchange over the Christmas holidays. It's a little different and a nice surprise for whoever receives the cookies. They will make great gifts, either in a sealed jar with a pretty ribbon, or wrapped in decorative festive cellophane wrapping paper and a gift tag.
So let's get straight to the recipe and see how we make these delicious fluffy amaretti style lemon almond cookies. Please enjoy!
Prep Time
10 Minutes
Cook Time
20 Minutes
Makes
36
Ingredients you'll need
4 Egg Whites
5 oz or 140 g Sugar
2 tbsp All Purpose Flour
5 oz or 140 g Ground Almonds
Zest of 1 Lemon
1 Teaspoon Lemon Extract
Instructions
1. Heat oven to 275 F or 140 C
2. Line a baking tray with parchment paper or a silicone baking mat, weigh out and get all your ingredients together so you don't lose time once your egg whites are whisked.
3. Whisk the egg whites until soft peaks
4. Gradually add the sugar whilst whisking until the whites are glossy and stiff. This will take a few minutes.
5. Add the flour, almonds, lemon zest, and lemon extract, and gently fold into the mixture, taking care not to lose too much air.
6. Use a tablespoon and spoon the mixture on to the baking tray. These cookies don't spread too much so you can place them close together.
7. Bake for 20 minutes until slightly golden. Remove from the oven and place on a cooling rack to completely cool.
These cookies will keep in an airtight container for about one week, and if you leave them out, they will go hard so if you prefer a crunch, pop them in a paper bag!
What can I do with leftover egg yolks?
As this recipe uses a lot of egg whites, you will be left with the yolks. You know we don't like waste, so here's a list of recipes you can make using leftover yolks.
- Creme Caramel Flan (uses 4 yolks for 4 mini flans)
- French Fruit Tart (uses 8 yolks)
- Homemade Lemon Curd (small quantity (⅓ cup) uses 3 yolks and you can multiply the recipe to make a larger batch) this will keep refrigerated for a number of weeks
- Homemade Orange or Clementine Curd (Uses 3 yolks for 1 cup quantity. Again, multiply and make a larger batch to use up the yolks and keep refrigerated.)
- Homemade Custard (uses 6 egg yolks, again, you can increase the serving size)
We'd love to hear from you and what you thought of our Fluffy Amaretti Style Lemon Almond Cookies recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Fluffy Amaretti Style Lemon Almond Cookies are light and fat-free. Delicious chewy sweet meringue with a sharpness of lemon. Nice easy recipe and great for the holidays
Ingredients
- 4 Egg Whites
- 5 oz or 140 g Sugar
- 2 tbsp All Purpose Flour
- 5 oz or 140 g Ground Almonds
- Zest of 1 Lemon
- 1 Teaspoon Lemon Extract
Instructions
1. Heat oven to 275 F or 140 C
2. Line a baking tray with parchment paper or a silicone baking mat, weigh out and get all your ingredients together so you don't lose time once your egg whites are whisked.
3. Whisk the egg whites until soft peaks
4. Gradually add the sugar whilst whisking until the whites are glossy and stiff. This will take a few minutes.
5. Add the flour, almonds, lemon zest,and lemon extract, and gently fold into the mixture, taking care not to lose too much air.
6. Use a tablespoon and spoon the mixture on to the baking tray. These cookies don't spread too much so you can place them close together.
7. Bake for 20 minutes until slightly golden. Remove from the oven and place on a cooling rack to completely cool.
These cookies will keep in an airtight container for about one week, and if you leave them out, they will go hard so if you prefer a crunch, pop them in a paper bag!
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 26mgCarbohydrates: 5gFiber: 1gSugar: 4gProtein: 1g
Nutrition information isn’t always accurate
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