Lemon Almond Macaroons

Ingredients

• 1 lb sweet almonds
• 2 lb lump sugar
• Rind of 2 lemons, grated
• Eggs, as needed

Method

1. 1 Blanch almonds in cold water, dry in a napkin for 24 hours.
2. 2 Pound almonds into a fine paste, adding white of egg occasionally.
3. 3 Pound and sift sugar, then mix with almond paste and lemon rind.
4. 4 Beat in eggs one at a time until paste is thin but holds shape.
5. 5 Spoon small mounds onto paper sheets, spacing 1 inch apart.
6. 6 Bake in a moderate oven (350°F) for 45 minutes.