1 lb Ground almonds

4 Egg whites

pn Salt Rosewater 2 tb Toasted bread crumbs

3/4 c Sugar

1/2 ts Lemon extract

1 ts Vanilla

Powdered sugarine Beat egg whites with salt until unbending as well as supplement lemon juice. Fold in almonds, sugarine as well as crumbs gradually. Add vanilla. Cut a brownish-red paper bag to fit cookie piece as well as douse paper as well as bake during 275′F. about twenty minutes, checking after fifteen to forestall burning. Take out as well as brush with rosewater. Lift off macaroons after relaxation them by moistening a paper. Sift powdered sugarine over comfortable cookies.

Did you like this? Share it:

Related Posts: