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Ingredients: 1 kilo of almonds 4 white eggs 2 tablespoons of bread crumbs ¾ cup of sugar 1 cup of rosewater ½ teaspoon of lemon juice 1 teaspoon of vanilla extract 1 teaspoon of powdered sugar |
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Directions:
Preheat the oven to 180 C.
Beat egg whites until stiff and add lemon juice. Pour in almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit cookie sheet and grease paper and bake at 150 C for about 20 minutes, checking after 15 to prevent burning.
Take out and brush with rosewater with the spray used by my grandmother (for the flowers). Lift off macaroons after loosening them by moistening the paper.
Sift powdered sugar over warm cookies.
Tip:
This is a very light cake that also stays fresh for days
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