Almond Macaroons II Recipe - Allrecipes.com
Almond Macaroons II Recipe
  • READY IN 1 hr

Almond Macaroons II

Recipe by  

"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 Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Dec 28, 2005

Don't know what I did, but these turned out horribly! Besides the texture, these tasted like dish soap (which I did not mistakenly add, LOL). Good luck to others.

 

7 Ratings

Feb 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.

 
May 12, 2003

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

 
Dec 21, 2012

This was my first attempt at macaroons and now I am hooked. You do not want to drop these by heaping teaspoons though or you will end up with large macaroons. A piping bag would be better and then you can better control size. Room temp egg whites are a must when trying to whip them into stiff peaks.

 
Jul 20, 2013

I made these this morning, and had no problem at all. They taste great, light and airy, and I did put the 3 egg whites into a bowl yesterday and just put them aside until today. Will make them again!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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