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Friday, February 13, 2015

Lemon Almond Meringue Cookies 杏仁柠檬蛋白霜脆饼 ~喜气羊羊 2015

When I saw this recipe in an old newspaper (I have a habit to collect nice recipes published in newspaper ), I know I have to make it . This recipe requires to use egg white, perfect for me where I have few containers of egg white still sitting in the fridge. This cookies similar like macaron which use meringue and almond, but the texture is very light and crispy, also less sweet than macaron as lemon is added, and the topping of almond flakes also gave extra aroma to this cookie.

This cookie remind me of the ice cream cookies (kids especially love this) that I made earlier. I love this cookie more as it has nice almond aroma, less sweet and tasted lemony. Something like crunchy macaron !!

The steps similar like baking macaron but not tricky as like making macaron
I noticed the cookie size will reduce quite a lot while baking, so I suggest you pipe it slightly bigger . Also take note the tips on how to store these cookies at below recipe.

If you have plenty of leftover egg white like me, why not give this recipe a try? 

Lemon Almond Meringue Cookies 杏仁柠檬蛋白霜脆饼
*makes 100pcs 

88g aged egg white (2 eggs), remove from the fridge, returned to room temperature
40g almond meal or flour
1tbsp corn flour
50g caster sugar
1/2tsp lemon juices
1tsp lemon zest 

1/2cup almond flakes


  1. Bake almond meal in a pre-heated oven at 120C for 10mins, set aside to cool.
  2. Mix roasted almond meal with corn flour, sifted together.
  3. Add egg white with lemon juices, beat over high speed till foamy.
  4. Gradually add in sugar and beat till stiff peaks (take about 4- 5mins).
  5. Add lemon zest and almond meal, use a silicone spatula, slowly and gently mix well with meringues, do not over mix.
  6. Fill meringues in a piping bag, pipe meringues on a baking tray lined with parchment paper.
  7. Sprinkle few almond flakes on top. Bake at a pre-heated oven at 120C (fan forced) for 60mins, prefer one tray at a time.
  8. Remove pan from oven, not more than 1min (don’t wait too long otherwise it will become sticky), quickly peel off the cookies and immediately put into an air-tight container and close tightly (use Milo tin or milk tin is the best storage container).
Reference-recipe published in a newspaper, Recipe by Sonia aka Nasi Lemak Lover
I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。


cook and celebrate cny
i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe


PH said...

This is something different than the usual CNY cookies. Veru good to make when we have another recipe that just use egg yolks,

Mel said...

Oh this is great as I have lots of egg whites left in my freezer. Thanks for this post.

Victoria Bakes said...

Hmm, yum.. gd n refreshing change from the normal CNY cookies. Very healthy bites for people going for something lighter.

Tks for sharing with us at best recipes

鲸鱼蓝蓝蓝 said...


Ana Regalado said...

Sonia , easier than macs for sure lol

Cass @ 揾到食 said...


rachel said...


Angie's Recipes said...

They look so crunchy and fun to make too.

My Little Space said...

Sonia, these meringue cookies must be so delicious. Wishing you a Happy Chinese New year.
Best wishes,

daphne said...

This looks like it will melt in your mouth! Love the use of almond meal as well. Wonder if it will work if we use honey instead.. might be a little dense.

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