Cinnamon Almond Cloud Cookies with Apple Compote Swirl

Ingredients

• 4 large egg whites, room temperature
• 180 g caster sugar or superfine sugar
• 80 g ground almonds
• 1 teaspoon ground cinnamon, divided
• 1/4 teaspoon fine salt
• 2 crisp apples, finely diced
• 1 tablespoon lemon juice
• 1 tablespoon honey or maple syrup
• 2 tablespoons sliced almonds
• Optional: 1/2 teaspoon vanilla extract
• Optional: icing sugar for a very light finish

Method

1. Heat the oven to 120C / 250F and line two baking trays with parchment. Keep the oven low so the cookies dry gently rather than browning too fast.
2. Put the diced apples, lemon juice, honey, 1/2 teaspoon cinnamon, and 2 tablespoons water in a small pan. Simmer 8-10 minutes, stirring often, until the apple is soft and glossy but still has small pieces. Cool completely before using.
3. Whip egg whites and salt until foamy. Add the sugar gradually and continue whipping until the mixture is thick, shiny, and holds stiff peaks. Rub a little between fingers; it should feel mostly smooth, not gritty.
4. Fold in ground almonds, remaining cinnamon, and optional vanilla with broad gentle strokes. Stop as soon as no dry almond pockets remain.
5. Pipe or spoon 10-12 nests onto the trays, leaving space between them. Make a shallow hollow in each centre and add a teaspoon of cooled apple compote. Sprinkle with sliced almonds.
6. Bake 55-70 minutes until the edges feel dry and the cookies lift cleanly from the paper. Turn off the oven, crack the door, and let them cool inside for 25 minutes to reduce cracking.
7. Serve the same day for the crispest shell. If making ahead, store uncovered for 20 minutes after cooling, then keep in an airtight tin with parchment between layers.

Tips

• Apple compote can be made up to 3 days ahead and refrigerated.
• Cookie nests are best baked the day they are served.
• Store cooled cookies in an airtight container for 2 days.
• Refresh for 5 minutes in a low oven if the room is humid.