Almond Lemon Macaroons Gluten free
From peetabear 15 years ago
- 8 minutes to make
- Serves 30
this recipe is from Dianes Kitchen.. and one of the things she stresses is the secret to making good macaroons is Not to over bake them. the prep time does not include the 1 hour chill time
Ingredients
- 2 cups whole blanched almonds, plus about 30 almonds for decoration shopping list
- 1 cup granulated sugar shopping list
- 1 large egg shopping list
- Finely grated zest of 1 lemon. shopping list
How to make it
- 1. Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
- 2. Preheat oven to 350 degrees F/180 degrees C. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
- 3. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
- 4. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
- Makes about 30 macaroon cookies.
People Who Like This Dish 3
- crabhappychick Pittsburgh, PA
- elgab89 Toronto, CA
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The Rating
Reviewed by 2 people-
Mmmmmmmmmmacaroons!
elgab89
in Toronto loved it
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Oh my, these sound wonderful!
crabhappychick
in Pittsburgh loved it
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