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Almond Meringue Drops
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4 large Land O Lakes® Eggs (whites only), at room temperature

2 teaspoons almond extract

1/2 teaspoon cream of tartar

1 cup sugar

1/4 cup powdered sugar

How to make

  1. STEP 1

    Heat oven to 225°F. Line cookie sheets with parchment paper. Set aside.

  2. STEP 2

    Combine egg whites, almond extract, and cream of tartar in bowl. Beat at medium speed, scraping bowl often,  until soft peaks form. Beat at high speed, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved.

  3. STEP 3

    Spoon level tablespoonfuls of meringue, 1 inch apart, onto prepared cookie sheets, using a knife or spatula to remove meringue from spoon. Swirl top of meringue with knife or back of spoon.

  4. STEP 4

    Bake 1 hour. Turn off oven.  Let stand in oven 1 hour. Remove from oven. Sprinkle with powdered sugar.

Tip #1

- Substitute cookie sheets lined with aluminum foil which have been sprayed with no-stick cooking spray for parchment-lined cookie sheets.

Tip #2

- It is important to make sure no egg yolk gets into the egg whites. Egg yolk will keep the egg whites from forming stiff peaks.

Tip #3

- This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

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