Zutaten für Lemon Scented Macaroons Ww
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Zubereitung von Lemon Scented Macaroons Ww
- Preheat oven to 350°F (175°C).
- Spread 1 cup of blanched almonds on a baking sheet. Bake in the middle of the oven for 8-10 minutes, or until lightly toasted, shaking the pan halfway through.
- Remove from oven and let cool completely. Leave the oven on.
- Transfer cooled almonds to a food processor. Add 1/2 cup powdered sugar and 1/8 teaspoon salt.
- Pulse until finely ground, scraping down the sides as needed.
- Add 2 large egg whites and 1 tablespoon lemon zest. Pulse 10 times, or until the dough just comes together. Do not over-process.
- Transfer the dough to a small bowl.
- Line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving 2 inches between each cookie. You should have approximately 16 cookies.
- Lightly brush each cookie with water and gently press down to flatten slightly.
- Bake in the middle of the oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Carefully slide the parchment paper with the macaroons onto a wire rack. Let cool completely before peeling the macaroons off the parchment paper.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
35g
Fat
1g
Carbs
3g
