|Sugar||225 Gram (1 Cup)|
|Sliced almonds||225 Gram (2 Cups)|
|Ground cinnamon||1 1⁄4 Teaspoon|
|Lemon peel||1 Teaspoon, grated|
|Semi sweet chocolate||2 Ounce (50 Gram)|
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.
Serving size: Complete recipe
Calories 2509 Calories from Fat 1078
% Daily Value*
Total Fat 129 g197.7%
Saturated Fat 18.5 g92.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 201.9 mg8.4%
Total Carbohydrates 316 g105.4%
Dietary Fiber 34.6 g138.6%
Sugars 265.6 g
Protein 63 g126.2%
Vitamin A 0.5% Vitamin C 11.1%
Calcium 69.2% Iron 60.1%
*Based on a 2000 Calorie diet