Line a 11-1/2x7-1/2-inch (29x19-cm) baking sheet with rice paper.
Preheat oven to 275°F (135°C).
Beat egg whites in a large bowl until stiff; gradually beat in half the sugar.
Fold in remaining sugar, almonds, cinnamon and lemon peel.
Spread mixture over prepared baking sheet.
Bake 20 to 30 minutes or until just golden.
Halfway through cooking time, cut macaroon mixture into fingers.
Remove cooked macaroons from baking sheet and cool on a rack.
Melt chocolate in a double boiler over low heat.
Dip both ends of cooled macaroons into chocolate.