Lemony Almond Macaroons
Ellen Silverman
How to Make It
Step 1
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
Step 2
Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
Step 3
Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Step 4
Store in an airtight container at room temperature for up to 1 week.
rlasni
2015-03-19T15:09:51-04:00
This has got to be the most popular cookie I've ever made. Every time I bring a batch of these anywhere, the response is always, "These are even better than -insert whatever bakery they like-!!" I definitely beat the whites until stiff, and coarsely chop the sliced almonds and add a touch of almond extract. Initially, I tried this recipe because I wanted to bake something for my gluten-free friends and family, but this has turned into a real staple in my cookbook!
CarolynH
2013-04-26T18:33:45-04:00
I made the recipe exactly as written, and used a overflowing 1 tablespoon cookie scoop to place them on the cookie sheets. they came out just like the picture, made 27 instead of 24 and were absolutely delicious.
Gallahad
2012-07-27T13:43:17-04:00
Recipe is worth the effort. I do recommend whisking the egg whites until foamy, and I did find it easier to mix the dry ingredients using my hands, then create a well in the dry ingredients and add the egg whites, again mixing the entire batter with hands.
I found the amount of salt to be excessive; replaced it with 1/2 tsp. table salt. I also found the lemon zest to be a bit stingy; increased it to 2 tsp.
kyleanne
2012-02-14T08:35:20-05:00
I did not have the same results as most of you. The recipe made 32 that were large macaroons (@ 3tbls. each not the 2tbsp. the recipe mentioned). Also macaroons were a little dry and did not stick together very well. I would like more lemony flavor and for them to be more moist. I will not be using this recipe again nor would I recommend it.
almadenmike
2010-12-30T15:00:08-05:00
These macaroons are delicious and easy to make. Like others who wrote earlier reviews, I was confused by the simple "mix in the egg whites" instruction. Should they be whipped and if so, how much? I made two batches, one whisked only slightly to loosen them up, the second whipped to soft peaks. It made no difference. Both looked and tasted the same ... and both "leaked" a little, forming a flat surface on the paper, not the near spheres as shown in the picture.
Also, each batch made 40 2-inch diameter cookies for me, not 24.
Deeeelicious!
Kitalooclef
2009-12-17T06:43:57-05:00
I made this the other day. Super easy and super yummy, everyone loves them. A new holiday favorite that is done in a jiffy.
yumyum4all
2009-11-29T15:10:10-05:00
These are extremely delicious, and just as easy as they seem!!!
GiniAtWork
2009-11-16T14:02:07-05:00
These sound wonderful and something to share. How best to pack them for shipping to family and friends? How long will they keep...do I need to send them overnight or will 3 - 4 day shipping work?
Thank you.
escheer
2009-11-13T16:46:59-05:00
No need to beat the egg whites. This recipe is delicious just as it is written. I made them tonight and the cookies did not hang around long. If you can't get almonds, leave nuts out all together. They are certainly not required.
Enclough
2009-11-11T23:22:11-05:00
Anyone have a suggestion for substituting something else for the Almonds? I can't get Almonds in my area..what should I use instead?
