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ALMOND MACAROONS

List of Ingredients




3 large egg whites
Zest of 1 large lemon
1 cup sugar
1 1/2 cups blanched finely ground almonds
Butter, or margarine for greasing pans

Recipe



Sephardic macaroons use lemon zest for flavoring rather than almond extract.

Preheat the oven to 275°F. In an electric mixer, beat the egg whites until they form soft peaks. Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry. Fold in the ground almonds.

Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon. Place the cookies 1 to 1 1/2 inches apart. Repeat with the rest of the dough.

Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack. When cool, store in an air-tight container.

Makes about 3 dozen