Recipe courtesy of Alex Guarnaschelli
Print
Total:
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.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Coconut Macaroons

Recipe courtesy of Siba Mtongana

Meyer Lemon Cardamom Crinkle Cookies

Recipe courtesy of Joanne Maurer Ozug

Lemon Broccolini

Recipe courtesy of Ellie Krieger

Matt's Lemon Blueberry Muffins

Recipe courtesy of Matt Armendariz

Spaghetti al Limone: Spaghetti with Lemon Sauce

Recipe courtesy of David Rocco

Blueberry-Lemon Scones

Recipe courtesy of Tiffani Thiessen

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon-Basil Orzotto

Recipe courtesy of Kelsey Nixon

Raspberry Lemon Margarita

Recipe courtesy of Ingrid Hoffmann

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here