Virtual Cookie Swap: Almond Clouds

December 11, 2014   21 Comments

Do you have a party where everyone brings their favorite cookies and recipes?

Almond Cloud Cookies

I have heard about such shindigs but no one has invited me to one. Perhaps they are worried that I will show up with carrot sticks or kale cookies.

I thought it would be fun to do a cookie swap here on Snack Girl today. The best part is that you don’t have to be around all the cookies (or maybe that is the worst part).

Below is my very favorite cookie recipe for this year. I used egg whites to make a meringue and then folded in some chopped almonds. The nutmeg makes this cookie more adult – and wonderful with coffee or tea.

They are super easy to make if you have a stand mixer. If not, a hand held mixer will work – but you will have to hold the ingredients in one hand and slowly pour while you mix with the other hand until the egg whites are stiff.

Now, you dear reader, can share your favorite cookie recipe (via link if you have one to another source or site).

I am going to create a Pinterest board with the links that you can follow (or you can just look back at the comment section of this post).

Here is the link to the board: Snack Girl Cookie Swap

I will add recipes as you send them.

Please share your favorite cookie recipes below.

Almond Clouds Recipe

1.7 from 25 reviews

Makes 40 cookies

Inspired by A Chef’s Life

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2 large egg whites
¾ cup brown sugar
¼ teaspoon salt
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 cups chopped almonds


Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Using stand mixer with a whisk attachment or a hand held mixer, beat egg whites until starting to get fluffy.

Slowing drizzle the brown sugar, salt, and nutmeg in the bowl while you continue to whisk. When the batter is stiff (like cookie batter), gently fold in the vanilla and almonds.

Drop cookies using a spoon onto the cookie sheets in rows of five (each cookie sheet should fit 20 cookies – they do not spread). Bake for 20 minutes.

Allow to cool and enjoy!

Nutrition Facts

One cookie is 39 calories, 2.4 g fat, 0.0 g saturated fat, 3.7 g carbohydrates, 2.9 g sugar, 1.2 g protein, 0.6 g fiber, 19 mg sodium, 1 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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First 20 Comments: ( See all 21 )

This looks like a delicious change from the traditional meringue cookies I make with chocolate chips. I love the use of brown sugar, nutmeg, and almonds. I don't often make sweets, but this will go on my "to make" list.

These look great! How about this one?

Lisa, don't feel alone! I've never been invited to a cookie-exchange either. I have to think I'm better off for it :)

What a great idea!

A really simple and easy recipe that my kid absolutely loves and can't wait to make: (warning: not low fat or low cal)

2 Cans of Chinese Noodles, 1 pkg of Chocolate Chips, 1 pkg of Butterscotch Chips.

Melt the chocolates, mix well, add the chinese noodles, mix until covered with chocolate. Place on wax paper by the spoonful.

Kids go nuts for this - the butterscotch makes it creamy-delicious.

@Jacki - I found a similar recipe on Taste of Home and pinned it to the board. Sounds yummy!

Sliced Almond Cookies-Lynn Sherman

Each batch makes about 24 cookies
2 cup sliced almonds
2 egg whites
1/2 cup sugar

Optional: 1/4 cup dried cherries or cranberries

1/4 cup Chopped semi-sweet chocolate chips or chopped dark chocolate,

1/4 cup flaked unsweetened coconut-crumbled

**I usually double the recipe as they go really fast!! I use about 3/4 cup sugar when doubling the recipe

I always add some of the optional ingredients!


Preheat the oven to 300.

Line a cookie sheet with parchment paper.

Whisk together the egg whites and sugar (I don't even use a mixer)

Stir in the almonds.

Add any extras-chopped dark chocolate or chopped chocolate chips, dried cherries or cranberries and/or coconut flakes)

Drop by teaspoon (they shouldn't be more than 2 inches in diameter)

Bake about 20 minutes until lightly browned. *(I bake them about 30 minutes as I like them really crunchy) (Rotate cookie sheets if you use more than one)

When you remove from the oven let them cool before removing from sheet.


Hey Lisa! Great recipe ... adding it to my list to bake this year! I was to one of those fabulous cookie exchanges many years ago. I always thought it would be fun to do one, but I've just never made the time. The holidays always seem to just sneak up on me ... as testament I was to bed late last night due to making cookies to give as gifts to my co-workers ... our party is today. It seems no matter what I think in advance, about not making cookies anymore because my family doesn't need all that sugar, I end up doing it anyway. If I add up what I would spend buying actual gifts for all those I have to give to (my work, hubby's work, trays to parties, etc.), I would just truly go broke. So I continue the ritual ... exhausting as it probably seems to others! But in the spirit of making in-roads on being healthier, I am absolutely limiting myself to healthier versions this year. So these Almond Clouds are perfect!

My offering for your "exchange" is actually yet to be devised. Everyone I give to loves macaroons. But they are too high in calories, fat & sugar. Am going to experiment with using unsweetened coconut & less sugar. Anyone have any ideas on this?

Jacki & Lisa: I've been making a version of these for years and you are so right, kids (of all ages) love these. My version is 2 cans chinese noodles, 1 16oz bag choc chips, 1 large jar dry roasted peanuts. Sweet 'n salty! Same drill, melt choc in large pot, stir in noodles and peanuts. Drop by heaping Tbsps on big cookie sheet and put in freezer. Once frozen, bag up and store in freezer! We call them "Chinese Christmas Cookies" but they also go by "Reindeer Antlers"! We love to eat them frozen while watching Christmas TV Movies. OMG! Must make these today, :)

I just wanted to say how much I love your sense of humor - it always brightens my day. "Virtual Cookie Swap" is brilliant!

My daughter loved these super simple ones:

2 smashed ripe bananas
1/8 cup apple sauce
1 cup rolled oats
A couple hand fills of chocolate chips.

Just mix it all together and bake at 350 for 20 mins

Lisa, you're a genius! With your recipe AND the cookie swap board on pinterest! I avoid making cookies due to issues of self control, but if I think of a good link I'll send it your way!

I love a good meringue based recipe! My favorite holiday cookie I grew up with was for peppermint nightie-nights:…

Mexican Swizzle sticks
1 cup butter, softened
1-1/2 cup powdered sugar
1 tsp vanilla
2-1/2 cup flour
1 egg
1 oz pre-melted chocolate
1/2 tsp cinnamon
Chocolate Glaze
1 cup powdered sugar
1 oz (1 envelope) pre-melted chocolate
4 tsp milk
Candy sprinkles

Mix butter, sugar, egg and vanilla thoroughly. Blend in flour.

Heat oven to 375 degrees.

To basic dough add 1oz pre-melted chocolate and cinnamon. With star plate in cookie press, form 4 inch fingers on ungreased baking sheet. Bake 5-7 minutes or until set. Cool.

Coat with chocolate glaze. Sprinkle with candy sprinkles.

(My mom always made these at Christmas time and this reminds me of her!)

I bake almost every day of my life. These are the most popular cookie I make. Read the notes below before making these so your cookies will be perfect. They are not cookies that you want to have often because they are very rich. Have fun!

2.5 sticks salted butter (10oz.)
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
2 t vanilla extract
1 t baking soda
1.5 cups all purpose flour
2 plus cups chocolate chips

Cream the butter until fluffy. Add sugars nd beat well. Scrape bowl. Add eggs, vanilla, and baking powder. Mix well. Add flour and mix well. Add chocolate chips and blend. Turn dough into a container or bowl with cover,sprinkle with a handful of chocolate chips and chill until hard. You don't need to freeze it. It is best to leave it in the fridge overnight

Set the oven to 420 deg. Place racks in upper and lower third of oven.Line 2 rimmed baking sheets with parchment.

Leaving 2 inches between cookies, place small mounds of dough on cookie sheets. Set the timer for 3 min. Rotate cookies and bake for another 3 min. Cookies should be an even dark brown with no light spots.The cookies should smell caramelized but not burnt.

Cool on the cookie sheets until crisp. Store in an airtight container between sheets of wax paper.Store in the freezer for best results.

If the cooled cookies are flexible, return them to the oven for 5 min.

Handle cookies carefully as they are brittle.

Getting the right amount of dough on the cookie sheet may take a little practice. They spread during baking.

This is the first time I've shared this recipe so I'd love your comments!

This is such a cool idea! Here is one of my faves....

These cookies look so light! Perfect to go with all the other "heavier" cookies in a normal cookie exchange!

I am baking these now but they don't look done and I keep adding more minutes!


I've found an error in the "Chocolate Chip Wafer Cookie" recipe.In the directions it calls for mixing in the baking powder. That should read baking soda. Sorry!

I'm making these now and echoing what Annie said on Dec 14 last year. They look nothing like clouds. :( :( I keep adding minutes. Maybe I didn't do the egg whites correctly?

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