Fantastically delicious almond macaroons

To bake almond macaroons Start with the almonds. Here I recommend using really raw, unpeeled almonds. Toast the almonds carefully in a pan to release their full flavor. Then leave them to cool slightly and peel the almonds.

Grind the almonds into almond flour in a blender or food processor. This step gives your macaroons a particularly fine texture.

Separate the eggs and beat the egg whites in a clean, fat-free bowl until stiff. A little tip: add a pinch of salt to help the egg whites set faster. As soon as the egg whites form firm peaks, you can gradually add the sugar and continue beating until the mixture becomes glossy.

Add the lemon juice and grated lemon zest for extra freshness. Then carefully fold in the almond flour to maintain the airy structure of the egg whites.

Using a spoon, place small mounds of the mixture on a baking tray lined with baking paper. I recommend leaving some space between the macaroons, as they will spread out a little when baking.

Then bake the macaroons in a preheated oven at 150 degrees Celsius for about 15 minutes until they are golden brown. They should be slightly crispy on the outside but still nice and soft on the inside.

Allow the almond macaroons to cool completely and then dust them with powdered sugar. Dusting gives the macaroons their typical wintery appearance and additional sweetness.

Enjoy your meal!