For best results, ensure your mixing bowl and whisk are completely clean and free of any grease or oil. This will help the egg whites whip up to their full volume. To toast the almonds, spread them in a single layer on a baking sheet and bake at 350 degrees F (175 degrees C) for 5-7 minutes, or until lightly golden and fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until golden brown. If you don't have sliced almonds, you can use slivered or chopped almonds. Just be sure to toast them first. For a festive touch, you can add a few drops of almond extract or vanilla extract to the meringue mixture. These cookies are very delicate, so handle them with care when removing them from the baking sheet.
Spumetti
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING35 People
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VIEWS15
Delicate, melt-in-your-mouth meringue kisses studded with toasted almonds – a classic Christmas treat that's surprisingly simple to create. These ethereal cookies are perfect for gifting or enjoying with a cup of warm tea on a chilly winter evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium2 mg
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Sugar6 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. (5 minutes)
02
Step
2 mins
In a large, clean glass or metal mixing bowl, beat the egg white with an electric mixer until foamy. (2 minutes)
03
Step
8 mins
Gradually add the sugar, a tablespoon at a time, continuing to beat until the whites form stiff, glossy peaks. The mixture should be smooth and hold its shape when the whisk is lifted. (8 minutes)
04
Step
3 mins
Gently fold in the toasted sliced almonds until evenly distributed. (3 minutes)
05
Step
5 mins
Drop the meringue mixture by teaspoonfuls onto the prepared baking sheets, leaving a little space between each cookie. (5 minutes)
06
Step
20 mins
Bake for 15 to 20 minutes in the preheated oven, or until the cookies are a light golden brown and firm to the touch. (20 minutes)
07
Step
1 hrs
Turn off the oven and let the cookies cool completely inside the oven with the door slightly ajar. This will prevent them from cracking. (60 minutes)
08
Step
5 mins
Once completely cool, carefully remove the spumetti from the parchment paper. They can be stored in an airtight container at room temperature for up to a week, or frozen for longer storage.
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Please Rate
Brenden Quitzon
Jun 26, 2025These were so easy to make and they tasted amazing! My family loved them.
Cole Wehner
Jun 25, 2025I tried this recipe with different nuts, like pistachios and walnuts, and they were all delicious!
Gregoria Feest
Jun 12, 2025This is a perfect recipe for using up leftover egg whites after making custard.
Celia Mitchell
May 25, 2025My meringues cracked a little, but they still tasted great. I think I might have opened the oven door too early.
Jeanette Schimmel
May 16, 2025I've been making this recipe for years, and it's always a hit. I sometimes add a little lemon zest for extra flavor.