Almond Cinnamon Macaroons
|Almonds||1 1⁄4 Cup (20 tbs)|
|Grated lemon peel||2 Tablespoon|
|Egg whites||2 , beaten|
|Sugar||5⁄8 Cup (10 tbs)|
|Lemon juice||2 Tablespoon|
Grind almonds, coarsely.
Combine cinnamon and lemon and add.
Beat egg whites very stiff, fold in sugar and continue beating.
Fold in lemon juice with almond mixture and blend.
Drop from a teaspoon onto ungreased heavy paper.
Bake 30 minutes at 250Â°F.
Remove from paper while still slightly warm.