I have been making a lot of baby custard (cream, milk, egg yolks, stevia and vanilla) for by daughter. She loves it. The only problem is I have 6 egg whites leftover after each batch of custard. So I've been trying to find more recipes I can use them up in. This particular recipe appealed to me because I love almonds and it also has lemon in it, which I find myself desiring a lot during the winter months.
The original recipe calls for ground blanched almonds. I ground my own almonds, but skipped the blanching part. It was simply one extra step I didn't feel like taking. This left my macaroons a bit darker because of the almond skins, but still delightful to munch on.
Oh, there is one problem with these little cookies, it's very, very difficult to stop with just one, or two, well actually even three or four! You should also consider a hot cup of tea or coffee, a good book and a warm, sunny window to sit by. I mean if you are going to enjoy these gems, than you might as well do it right!
What You'll Need
makes about 34
2 large egg whites
pinch of salt
3/4 cup sugar
zest of 1 lemon
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 1/3 cups ground almonds or 2 1/4 cups or 18ounces whole blanched almonds, ground
confectioners' sugar for dusting
1. Line 1-2 cookie sheets with parchment paper. Whisk or beat egg whites and salt until they're stiff and dry, then gradually add in the sugar until whites have a marshmallowy consistency.
2. Next add the lemon zest, vanilla extract, almond extract and ground almonds. Mix until mixture resembles a hard paste.
3. Roll mixture into small 3/4" or so balls, then dust your fingers with a bit of confectioner sugar and shape balls into small diamonds. Place them on a parchment lined cookie sheet.
4. Allow cookies to dry out overnight. The next day preheat oven to 250° and bake cookies for 30 minutes. They should be slightly cracked when they're done.
5. Once they've cooled dust with confectioners' sugar and enjoy!