Sephardic Almond Macaroon Recipe
Macaroons that are sephardic use a lemon zest flavoring instead of the traditional almond extract.
3 large egg whites
Zest of 1 large lemon
1 cup sugar
1 1/2 cups blanched finely ground almonds
Beat the egg whites until they form soft peaks. Mix in zest, and then sugar. Fold in almonds.
Cover a baking sheet with aluminum foil, then grease it. Scoop 2 tsp batter per cookie onto the sheet. Bake for 30 minutes at 275F. Let cool.
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