For almond meringue cookies, you will need:

2 1/4 cups confectioners’ sugar (and lots of extra)
3 cups almond flour
1 1/4 teaspoons ground cinnamon
2 large egg whites
2 tsp lemon zest
4 oz dark chocolate

Just a baker’s warning, these cookies take a little bit of patience to make and might even be more at the “advanced” level of baking because the dough can be annoying to work with. Just stay calm and add more powdered sugar if the dough starts to stick to everything.

To make almond meringue cookies:

1. Mix almond flour with zest and cinnamon.

2. Whip up the egg whites into soft peaks and then add confectioners’ sugar slowly until the mixture is creamy and stiff.

3. Fold the dry mixture into the meringue.

4. Prepare a rolling and cutting area and cover liberally with a layer of powdered sugar. Also prepare parchment paper on baking sheets.

5. Take half of the sticky dough and dust the rolling pin with sugar as well as the top of the dough. Roll out the dough until it is about less than 10mm or 1/4 inch thick. Cut your shapes out and place them on the parchment.

6. Continue with the rest of the dough. Don’t be afraid to combine the scraps and roll them out again to get more cookies.

7. Bake at 250F for 30 minutes. Let cool. If desired, dust with powdered sugar.

8. Melt the dark chocolate over a double boiler. Fill a pastry bag (or a makeshift one of a rolled up pieced of parchment) with the chocolate and drizzle over the cookies as you like. Let the chocolate cool and dry before storing in an air tight container.