Two-Layer Almond Meringue Cookies
These beautiful two-layer cookies feature a tender shortcrust base topped with a light almond meringue. Delicate and elegant, they are perfect for any occasion.
Updated : 27 August, 2026
Easy
About 45 min.
Ingredients
Dough
2
Egg yolks
30 grams
Sugar
150 grams
Butter
to taste
Salt
1 teaspoon
Vanilla extract
30 milliliters
Milk
5 grams
Baking powder
220 grams
Wheat flour
Almond dough
2
Egg whites
to taste
Salt
150 grams
Sugar
150 grams
Almond flour
1 teaspoon
Vanilla extract
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the required ingredients.
Step 2
Add the egg yolks, sugar and a pinch of salt to the softened butter. Mix thoroughly with a whisk.
Step 3
Add the vanilla extract or vanilla sugar and mix well.
Step 4
Sift approximately half of the flour together with the baking powder. Add it to the butter mixture and stir.
Step 5
Pour in the milk. It is best to add it at this stage, as it would be difficult to incorporate evenly into the butter mixture earlier.
Step 6
Mix until combined, but do not overwork the dough. Mixing it for too long can make the finished cookies firm rather than tender.
Step 7
Add the remaining flour and knead until you have a soft, pliable dough. Place it in a food-safe bag and chill in the freezer for about 15 minutes. The dough should not freeze, only become firm enough to handle easily.
Step 8
Meanwhile, prepare the ingredients for the almond topping. You can replace the almond flour with flour made from another type of nut.
Step 9
Place the egg whites in a bowl and add a pinch of salt. Begin whisking on low speed.
Step 10
Once a light foam forms, gradually increase the mixer speed while slowly adding the sugar.
Step 11
Whisk until the egg whites form glossy, stiff peaks.
Step 12
Add 1 teaspoon of vanilla extract. If using vanilla sugar, add it together with the regular sugar while whisking.
Step 13
Add the almond flour in 2 batches.
Step 14
Gently fold the almond flour into the egg whites using upward folding motions, taking care not to deflate the mixture.
Step 15
The finished almond mixture should be light, airy and delicate.
Step 16
Transfer the mixture to a piping bag. You can also use a sturdy food-safe bag.
Step 17
Lightly dust the work surface with flour.
Step 18
Remove the shortcrust dough from the freezer.
Step 19
Roll the dough out to approximately ⅛ inch thick. Neaten the edges with your hands, if necessary.
Step 20
Dip a round cookie cutter in flour and cut out the cookies. A cutter approximately 2¾ inches in diameter works well.
Step 21
Arrange the cookie bases on a baking sheet lined with parchment paper.
Step 22
Cut the tip from the piping bag, making a medium-sized opening. Pipe the almond mixture onto each cookie base.
Step 23
Decorate the cookies with almonds, if desired. If using flour made from another nut, garnish them with the corresponding nuts.
Step 24
Bake the cookies in a well-preheated oven at 340°F for 20–25 minutes. Adjust the baking time according to your oven.
Step 25
Remove the tender, airy cookies from the oven and leave them to cool before serving.
Author note
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