Lemon Macaroons

Total Time:
38 min
Prep:
15 min
Inactive:
3 min
Cook:
20 min

Yield:
30 macaroons
Level:
Easy

Ingredients
  • 2 1/2 cups powdered sugar
  • 2 cups almond flour
  • 1 vanilla bean, scraped
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 lemon, zested
  • Nonstick spray
Directions
  • These cookies are light and fun to make. They can be a great fall or winter addition to some chocolate treats.

  • Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine. Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes. Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes. Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.

  • Coat 1 or 2 large baking sheets with a layer of parchment paper. Spray the paper with a thin layer of nonstick spray. Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s). Take care to leave the space between each mound because this batter spreads as it bakes.

  • Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes. Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula. Take care! They can stick to the paper.


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    This recipe is featured in:

    Mother's Day