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Swiss Almond Macaroons





Yields
Makes about 45 macaroons

Notes: These chewy macaroons have a crinkly, powdered sugar-dusted surface. Store them airtight for up to 3 days.

 3 large egg whites
 8 ounces almond paste (about 1 cup)
 1 cup granulated sugar
 1 teaspoon grated lemon peel
 1/3 cup powdered sugar
Step 1
1

In a small bowl, with a fork, beat egg whites until slightly frothy, then measure and reserve exactly 1/3 cup; discard any remaining.

Step 2
2

In a food processor, whirl almond paste, granulated sugar, and lemon peel until fine crumbs form. Add measured egg whites and whirl until very smooth.

Step 3
3

Spoon mixture in 1-teaspoon portions, 2 inches apart, onto three buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets. (Or spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and squeeze 1 1/4-inch-wide rounds onto baking sheets.)

Step 4
4

Sift powdered sugar over rounds to coat evenly. Let unbaked cookies stand, uncovered, until they develop a slight crust, about 4 hours.

Step 5
5

Pinch top of each round with thumb and forefinger of both hands simultaneously to crinkle cookies.

Step 6
6

Bake in a 350° oven until macaroons are a rich golden brown, 8 to 12 minutes. Cool cookies completely on sheets. Slide a thin spatula under cookies to release.

Step 7
7

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 46Calories from Fat 30
% Daily Value *
Total Fat 1.5g3%

Saturated Fat 0.2g1%
Cholesterol 0.5mg1%
Sodium 51mg3%
Total Carbohydrate 7.5g3%

Dietary Fiber 0.0g0%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.