Lemon-Almond Macaroons

Name: Lemon-Almond Macaroons
Yield: Makes about 2 dozen 2-inch cookies
Ingredients: 3 cups, blanched slivered almonds (12 ounces), measured without packing or shaking the cup; 1 1/2 cups, granulated sugar; 1/3 cup, large egg white, plus 1 tablespoon, from about 3 large eggs; 1 teaspoon, almond extract; 2 tablespoons, grated lemon zest

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Appears in Cook's Illustrated September/October 1996

Desserts or Baked Goods

Make Ahead

We perfect almond macaroons and five flavorful variations.

SERVESMakes about 2 dozen 2-inch cookies

TIME40 minutes, plus 20 minutes cooling

WHY THIS RECIPE WORKS

We wanted to develop a great macaroon recipe so we could reproduce this classic French cookie at home. We found the task surprisingly simple: To make the cookies, we ground the almonds and sugar in a food processor, added egg whites and a l...

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