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3/4 cup sugar
1/2 cup lemon juice
2 tablespoons zest of lemon
3/4 cup unsalted butter, cut into chunks
1 cup powdered almonds
2 cups powdered sugar
1 tablespoon grated lemon rind
4 egg whites
2 tablespoons sugar
To make the lemon curd, in a saucepan, whisk together the eggs, sugar, lemon juice, and zest. Bring the mixture to a boil over moderate heat, stirring, then simmer for 3 minutes, whisking. Transfer the mixture into a bowl and whisk in the butter, one chunk at a time. To make the macaroons, preheat oven to 275F. In a bowl, using an electric mixer, beat the egg whites until they form soft peaks. Add the sugar, then beat the egg whites until firm. Gently but thoroughly fold the almond mixture into the egg whites. Line baking sheets with oiled parchment paper. Either pipe or spoon mixture into 1 1/2 inch mounds that are 2 inches apart on the parchment. Bake for 30 minutes or until firm. Turn off oven and let cookies dry with door ajar. To assemble, remove cookies from baking sheets and sandwich with lemon curd.
1-1 of 1 reviews
A cookie baker in edmonton canada Nov 2, 2005
Would not make this again.
does not tase too well 1 star
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