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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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Grease cookie sheets.

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  • 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.

  • 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.

Nutrition Facts

96 calories; protein 2.7g 5% DV; carbohydrates 10.5g 3% DV; fat 5.4g 8% DV; cholesterol 0mg; sodium 7mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/14/2007
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. Read More
(16)

Most helpful critical review

Rating: 1 stars
12/28/2005
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. Read More
(5)
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
12/14/2007
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. Read More
(16)
Rating: 4 stars
02/28/2011
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. Read More
(12)
Rating: 5 stars
05/12/2003
I've always tried to make meringue but it never worked and this time it worked. everyone loved it! Read More
(9)
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Rating: 1 stars
12/28/2005
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. Read More
(5)
Rating: 4 stars
06/10/2020
I originally made these years ago thinking they were supposed to be a macaron recipe since other recipes were similar. Fast forward over 5 years later and I know they aren't now, this is an Italian cookie. My daughter still likes turning theses into macarons though by adding frosting. For the recipe, be careful not to over or under whip your eggs. Use a large ziploc bag or piping bag to pipe into circles on a parchment lined sheet for uniform cookies. I bake mine closer to 30 minutes for a crisper cookie with a nice chewiness. They turn out better on drier days. Read More
(1)
Rating: 2 stars
01/10/2016
This was not macaroon texture it was more like a cookie I would not suggest. Read More
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Rating: 5 stars
07/20/2013
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! Read More
Rating: 1 stars
06/19/2019
It didn't. Read More
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