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Almond Macaroons

  • 1/2 lb almonds, blanched & pounded
  • 1 tsp essence of lemon
  • 1/2 lb white sugar, sifted
  • 2 egg whites
Mix the pounded almonds and essence of lemon to a smooth paste. Add the sugar and egg whites. Work well together with a spoon.

Dip your hands in water and work them into balls the size of a nutmeg. Lay on white paper an inch apart. Dip your hand in water again and smooth them.

Bake in a slow oven at 300°F for 45 glorious minutes (be patient, you rascal).

*Grated coconut may be used instead of almonds.
Submitted by Tess M Feb 10, 2010
15 min 30 min 45 min

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