Last updated on February 10th, 2026.
Two crispy, light, and airy almond meringue cookies, filled with whipped cream and a dollop of orange marmalade, then rolled in toasted sliced almonds. Every bite is a symphony of brittle and creamy textures, with a perfect balance of nutty, sweet and tart flavors.
Did I have to stuff the cookies with cream and marmalade? No. But this recipe came to life during Passover, and I really needed it to be one of those upscale, mind-blowing desserts that, above all, does not taste like matzah or any matzah products. So if you’re searching for a bright, airy, and unique dessert for any holiday or occasion, give this one a try.
The cream really makes a difference: it’s thick, so it dissolves at the same pace as the meringue. And the orange marmalade balances the sweetness of the meringue and the punchy almond flavor as well. And let me not forget that this is a simple recipe using simple ingredients you can make a head and serve right next to your No-Flour Chocolate Cake, or even this rich and indulging Chocolate Marshmallow Cake.
Make The Almond Meringue Cookies
I baked meringue cookies countless times and found that even though it is a simple recipe a lot can go wrong. So I have done the leg work for you and now sharing all my tips, and trick for a no fail recipe.
- Gradually add the sugar. Start adding the sugar when you notice the egg whites and starting to foam, and only add one tablespoon at a time. I count to 10 between each addition. I found (after many trail and errors) that this is the best way for the sugar to incorporate without deflating the egg whites.
- Do not over whip. The meringue is ready when it is opaque and reaches stiff peaks. When we keep whisking, we are not only incorporating more air, but also more moisture. That’s because sugar absorbs moisture from the air we are incorporating. Over whipping can cause the meringue to lose its thickness and deflate, and as it bakes, it may puff more than needed, lose its definition and shine, and even crack.
- Do not skip the cream of tartar. It helps the meringue whip, stabilizes it, and shortness the whisk time. If you don’t have any, use 1/2 teaspoon of lemon juice, or 1/4 teaspoon apple cider vinegar.
- Use a small, or medium sized cookie scoops, if you do not want to pipe the meringue. You can genlt flatten the top with your ginger, or a wet butter knife.
- The oven’s temperature matters, for a crisp, smooth meringue from the inside out we need a low and slow bake, about 2 hours. So make sure you plan ahead and do not rush it.
- The larger the meringues are the longer it needs in the oven, see recipe card for time adjustment.
Filling
Personally this is my favorite part. And it is important that you fill the cookies close to servinf time, because the cream softens the meringue.
- The cream is fresh for three days, so if you make it head if time, make sure to pay attention to its shelf life.
- I used orange marmalade, but you can use any tart preserves or filling you have in mind, like Strawberry Preserve, or even Lemon Curd.
Almond Meringue Cookies | W. Whipped Cream Filling
Ingredients
For The Meringue
- 4 Egg Whites (120g) Large
- 1/4 TSP Cream of Tartar
- 1/2 TSP Almond Extract
- 1 Cup (200 g) White Sugar
For The Filling
- 1 Cup (240ml) Heavy whipping cream
- 1 TBS Powered sugar
- 1/2 Cup Orange Marmalade Or any other tart preserves
- 1 Cup (120g) Toasted sliced almonds
Instructions
To Make the Meringue Tatrs
- Preheat oven to 220°F.
- In a bowl of a standing mixer, place the egg whites (4) and the cream of tartar and whip on low using the cage while gradually increasing speed to high until foamy. About 30 seconds.
- Slowly add the sugar (200g), one table spoon at a time, waiting about 10 seconds between each addition.
- Add the almond extract (1 teaspoon).
- Whip until a stiff meringue is formed. Do not whip about stiff peak, it should be about 60-90 seconds after the last addition of the sugar.
- Place the meringue into a plastic piping bag fitted with a large rosette tip (wilton 1M) and pipe medium (1.5-inch), or large (3.5-inch) swirls.
- Bake for 2 hours. When done, allow the tarts to cool before removing from pan.
To Make the Whipped cream
- In a bowl of a standing mixer, add the whipped cream (240ml), and the powdered sugar (2 Tablespoons) and whipped cream, gradually increase speed from low to high anf whisk until you have a stable, smooth cream.
- Place the whipped cream in a piping bag fitted with a round tip.
To Assemble
- Do this no longer than about 30 minutes before serving. Pipe a ring around the edges of the bottom of one cookie.
- Fill the center with 1/2-1 teaspoon of orange marmalade, then top with another meringue cookie.
- Place the toasted almonds in a medium bowl, and using your hands to crush them into small pieces. Roll the center of the cookie, where the cream is in the almonds. Serve.
- Left overs should be refrigerated within two hours and up to three days.
Notes
- This recipe makes 12 double medium cookies (about 1.5-inch), or 8 large double cookies (about 3.5-inch). Large cookie should be baked for 2 1/2 hours.
- The meringue is ready when it is stiff, and stable, about 1-2 minutes after the last addition of the sugar. Over whipping will cause it to deflate, and the cookies with lose definition and crack during baking.
- Fill the cookies before serving, to prevent the cream from softening the cookies.
- The meringue cookies can be made up to five days ahead of time, store in an airtight container. If they get soft, bake them for about 20-30 minutes in a 200°F preheated oven.
- The cream is good for three days.
- Leftovers should be refrigerated within two hours for up to three days.
