What better day to enjoy delicate meringues flavored with almonds and lemon than this Easter Sunday? I borrowed this idea from a Swedish cakes and cookies recipe book I have. These meringues remind me of the outer shells of French macaroons. Inside these delicious cookies you get that same "melt-in-your-mouth" softness as macaroons, but with some added heartiness that come from the toasted almonds and then a subtle lemony zest afterwards. It's the perfect treat for teatime that will satisfy the ultimate sweet tooth in your life.
WHAT YOU NEED:
A Hand Mixer
3/4 cup flaked almonds
2 egg whites
1 1/4 cup powdered sugar
1 tbsp lemon juice
1). Pre-heat convection oven to 210 degrees.
2). Toast the almonds in the oven until pale golden. Let cool.
3). Beat the egg whites until stiff. Sift over the sugar and continue beating until thick and glossy, around 10 minutes.
4). Beat in the lemon juice by the drop.
5). Fold in the toasted almonds.
6). Drop meringues onto a greased or parchment-lined baking sheet.
7). Bake on the center oven rack for around 40 minutes. The meringues should be light and dry, but still a little soft inside.