Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets. Blend the almond paste and sugar until the mixture forms fine crumbs; this is best done in a stand mixer. Add the egg whites gradually, while mixing, to make a smooth paste. Stir in the flavorings. Scoop the dough by heaping tablespoons onto the prepared pans.
A perennial favorite for all at our bakery, these almond cookies are also coincidentally gluten-free. Preheat the oven to 325°F. Lightly grease two baking sheets, or line with parchment. In the bowl of a stand mixer, blend the almond paste, sugar, salt, and almond flour until the mixture is uniformly crumbly.
These Meringue Cookies are basically zero carbs due to the fact that there is no sugar added. The Almond Cloud Cookies are Keto and Dairy free. The Almond Cloud cookies are sweetened with a combination of Monkfruit and erythritol. Both sugar alcohols have little to no effect on ones blood sugar.
To do so, make three small changes: omit the 1/2 cup (48g) almond flour; use 16 ounces (454g) of paste; and refrigerate the scooped cookies for 2 hours before baking. Almond Cloud Cookies made with store-bought almond paste (using the recipe adjustments called for in the tips, of course!)