Ingredients
2 whole Egg Whites
1/2 pounds, 7/8 ounces, weight Almond Meal
6-1/4 ounces, weight Sugar
1 teaspoon Lemon Zest
25 whole Candied Cherries
Caster Sugar, To Sprinkle On Top Of Cookies
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
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Beat the egg whites until stiff with an electric mixer. Then add the almond meal, sugar and lemon zest. Mix well until the dough comes together. Put spoonfuls of dough on a baking tray covered with baking paper. Make sure to leave some space between the cookies as they will expand while baking. Add a cherry on each spoonful of dough and sprinkle a little caster sugar on the top. Let the cookies rest for 10 hours in a dry place BEFORE baking them (I keep them in the oven, with the door slightly open). Then cook them in a preheated oven at 125°C fan forced for 10-12 minutes. They have to remain whitish in colour; if you overcook them, they will become very hard! Serve them at room temperature with a cup of tea or coffee. They are deliciously soft!