1 1/4 c. blanched almonds
3 egg whites
2/3 c. sugar
5 tbsp. cake meal
Grated rind of a lemon
Grind almonds fine. Beat the egg whites stiff but not dry. Combine the sugar and cake meal, and fold into the egg whites. Fold in the almonds and lemon rind. Drop by teaspoonfuls on greased cookie sheets and bake at 325 degrees about 15 minutes, until golden brown. This amount makes 28-30.
Chocolate Macaroons for Passover:
Omit almonds and lemon rind. Substitute 1 cup finely chopped walnuts meats and 4 ounces of melted and cooled sweet chocolate. Bake 11 minutes, until firm. This amount makes 25.
Coconut Macaroons for Passover:
Add 1 cup of shredded coconut to Almond Macaroon batter. Bake as for Almond Macaroons. This makes 30-35.