juice and grated peel of 1 lemon
sheets edible paper
Tip for use of the yolks:
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Preparation in advance:
Place almonds, sugar, lemon grater, lemon juice and 2 egg whites in a sauce pan on very low heat. Heat stirring till the mass starts to bind. Don't let it get too hot. Cool well.
How to prepare:
Preheat the oven to 160°C/310°F (fan oven 150°C/300°F).
Beat the rest of the egg whites to stiff peaks and fold into the almond batter.
Place the pieces edible paper on a greased baking sheet and put, using two spoons, heaps of batter on the edible paper.
Bake the macaroons 25 minutes and let cool on a wire rack.
Garnish with the complete almonds.
First published: April 12, 2003, Netherlands
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