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Almond Macaroons II

Almond Macaroons II

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
JANDEE

JANDEE

Almond cookies flavored with lemon. This is one of two recipes I have. My sister and I play around with them to try to get the best cookies possible.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Drop by heaping spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
  3. Bake for 20 to 30 minutes in the preheated oven, until cookies are firm and slightly brown. Allow cookies to cool on the sheets for 5 minutes before removing to wire racks to cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

J Ruff
13

J Ruff

12/14/2007

This recipe was super easy. In response to the negative review, I would suggest making sure the egg whites are at room temperature before beating. I found these to be quite tasty.

IMMORTAL BEAUTY
8

IMMORTAL BEAUTY

5/12/2003

I've always tried to make meringue but it never worked, and this time it worked. everyone loved it!

Shonuh
7

Shonuh

2/28/2011

It's very important to leave your eggwhites out for 1-3 days to let the moisture out and let the proteins in the eggs become stronger. Be careful not to over-mix the meringue or fold the batter too much or you'll let out all the air and ruin your macarons! Another important step is to let the macarons sit for 20 minutes or longer to let the batter harden, creating the shell.

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