Tangy Flavored Macaroons
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ground almonds||2 3⁄4 Cup (44 tbs)|
|Orange rind||1 Tablespoon, grated|
|Lemon rind||1 Teaspoon, grated|
|Ground cinnamon||1 Teaspoon|
Preheat the oven to 275°.
Beat the egg whites till stiff.
Gradually beat in the sugar, a spoonful at a time.
Fold in the almonds, orange and lemon rind, salt and spices.
Place heaped teaspoonfuls of mixture on baking sheets lined with rice paper.
Put on the middle and lower shelves of the oven and , leave to dry for 1 1/2 -2 hours.
Halfway through, swap sheets around.
Cool on baking sheets.
Break paper from around each macaroon.