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Ingredients
- 2 egg whites
- 2/3 cup sugar
- 1 generous pinch kosher salt
- 2/3 cup almond meal
- Microplane-grated zest of one lemon and one orange, a scant teaspoon
- 1 scant teaspoon fresh thyme leaves
Method
- Stack two sets of two baking sheets, and line the top ones with parchment.
- In a stand mixer, using the whisk attachment, beat egg whites and salt till stiff peaks form.
- Beat in sugar till mixture is white, shiny and stiff, but not dry.
- Gently fold in almond meal, zest and thyme. (You can do this in the stand mixer--just slow it down to stir.)
- Use 2 teaspoons to drop dough onto cookie sheets. Scoop with one spoon and scrape off with the other. Place them about 2 inches apart. They will spread and you don't want them to run into each other. (If you've made the chocolate chip macaroons that I also posted, you will notice that this batter is thinner because of the water content of the zest.)
- Let the cookies sit on the cookie sheet for about 30 minutes.
- Arrange 2 oven racks so that the oven is divided into thirds. Preheat oven to 350.
- Bake at 350 for 10 minutes. Turn oven off and keep cookies in the oven for 10 more minutes. The cookies should be fragrant and starting to brown slightly.
- Cool cookies on wire racks. Gently remove the cookies from the parchment. (These are delicate and the edges are thin.)
