Almond Macaroons Makroul El Louse Recipe

Ingredients for Almond Macaroons Makroul El Louse

• Ground Almonds
• Granulated Sugar
• Lemon Zest
• 2 large eggs
• All Purpose Flour
• 1/4 cup water
• Orange Juice
• 1/2 cup powdered sugar, for rolling

How to Make Almond Macaroons Makroul El Louse

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine 2 cups blanched almonds, 1 1/4 cups granulated sugar, and 1 tablespoon lemon zest.
3. Beat in 2 large eggs until well combined.
4. Divide the almond mixture in half.
5. Lightly dust your hands with 1/4 cup all-purpose flour.
6. With floured hands, shape each half of the almond mixture into a roll, about 1 1/2 inches in diameter.
7. Cut each roll into 18 slices (36 slices total).
8. With floured hands, shape each slice into a ball.
9. Lightly sprinkle the balls with flour.
10. Place the balls onto an ungreased baking sheet.
11. Bake for 15 minutes, or until lightly browned.
12. Cool the macaroons completely on a wire rack.
13. In a small saucepan, combine 1/8 cup granulated sugar and 1/4 cup water.
14. Bring to a boil over medium heat, stirring constantly, until a light syrup forms (about 15-20 minutes). Do not let the syrup brown.
15. Pour the syrup into a shallow dish and let it cool slightly.
16. Stir in 2 tablespoons of orange juice or orange liqueur (optional).
17. Dip each baked macaroon into the syrup, then roll in 1/2 cup powdered sugar.
18. Set aside to dry completely before serving.