Almond Macaroons

  • 5 egg whites
  • 1 1/2 pounds confectioner’s sugar
  • 5 tablespoons matzah cake meal
  • grated rind of one lemon
  • 1 pound blanched almonds, finely ground

Beat egg whites until stiff (but not dry); add sugar a little at a time until blended in. Fold in cake meal, lemon rind and ground almonds, being careful not to break down egg whites. Drop from a teaspoon onto a foil-lined cookie sheet, leaving one inch between drops. Bake for 15-18 minutes at 300° or until lightly browned on top and bottom. Let cool: peel off foil. Makes approximately 3-3 1/2 dozen macaroons.