Recipe: Chewy Lemon-Almond Macaroons | KCET
Recipe: Chewy Lemon-Almond Macaroons
These cookies are made with ground almonds and without flour, which means they are kosher for Passover and also gluten free. Feel free to use store-bought almond meal or to simply grind whole almonds in a food processor. While the cookies are still warm out of the oven, they can be shaped into stars.
Chewy Lemon-Almond Macaroons
Makes 1 dozen
4 large egg whites
¾ cup granulated sugar
2 ounces almond paste
Zest of 2 lemons
2 cups finely ground almonds
¼ teaspoon kosher salt
Confectioners' sugar, for dusting
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Combine the egg whites and the granulated sugar in a bowl set over a pot of simmering water. Whisk constantly until the sugar dissolves and the mixture reaches the temperature of a hot bath. Remove the bowl from the heat. Using a stand mixer or electric beater, beat the sweetened egg whites until they are glossy, thickened, and satiny, about 3 minutes. Add the almond paste in small pieces, and beat to incorporate. Fold in the lemon zest, ground almonds, and salt.
Using two spoons, scoop the dough onto the prepared baking sheets, forming 2-inch mounds of dough and spacing them a few inches apart. Bake until the edges are barely golden brown, about 18 minutes.
Let the macaroons cool for a few minutes on the baking sheets, then use your fingers to lift and pinch each cookie into a star shape. Transfer the cookies to a plate and generously dust them with confectioners' sugar.
The macaroons can be stored in an airtight container for several days.
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