Lemon Rosemary Macaroons Recipes

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LEMON MACAROONS



Lemon Macaroons image

Provided by Alex Guarnaschelli

Categories     dessert

Time 38m

Yield 30 macaroons

Number Of Ingredients 7

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

Steps:

  • 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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