ALMOND MACAROONS
Steps:
- 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.
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Naseer Mahar
n_m@hotmail.comThese macaroons are so easy to make, even a beginner can do it.
Hansi khan
k_hansi@gmail.comI'm not a fan of the texture of these macaroons. They're a bit too chewy for my taste.
michael anagor
a_m76@yahoo.comThese macaroons are a bit expensive to make, but they're worth it for a special occasion.
JUST AOI
just.a@gmail.comI'm allergic to almonds, so I used almond extract instead of almond flour. The macaroons still turned out great!
Mags
mags82@gmail.comThese macaroons are perfect for a party or potluck.
Jayden Dow
dj80@hotmail.comI love how versatile this recipe is. You can add different flavors, such as chocolate chips, dried fruit, or nuts.
Bisma sheikh
bsheikh@yahoo.comThese macaroons are a great way to use up leftover egg whites.
musingunzi francis
mfrancis@hotmail.frI followed the recipe exactly and my macaroons turned out flat and dry. I'm not sure what went wrong.
Imran Shahzad
s89@gmail.comThese macaroons are a bit too sweet for my taste. I would reduce the amount of sugar next time.
GK Rajput
rajput_g43@yahoo.comI'm not a huge fan of coconut, so I omitted it from the recipe. The macaroons were still delicious!
zandile mkhwanazi
m82@yahoo.comThese macaroons are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they make a great gift.
ilyes st
i4@gmail.comI love that this recipe uses almond flour instead of regular flour. It makes the macaroons so much more flavorful and nutritious.
Bristi Aktar
abristi@yahoo.comThese are the best almond macaroons I've ever had! The almond flavor is so rich and the texture is perfect.
Lady Luna
l-lady@gmail.comI've made these macaroons several times now and they're always a hit! They're so easy to make and they're always delicious.
messaad nadir
messaad-nadir@hotmail.comThese almond macaroons are a delightful treat! They're crispy on the outside and chewy on the inside, with a delicate almond flavor. I followed the recipe exactly and they turned out perfectly.