Citrus-Thyme Macaroons

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Author Notes: While I was thinking about almond macaroons, I thought of some other flavor combinations that I like, and decided to try the combination of citrus and thyme. I used the zest from one orange and one lemon, but I think meyer lemon zest would be equally wonderful. The trick here is to add just enough zest to give flavor, but not so much that the batter becomes watery, or the cookies will be very thin and hard to remove from the cookie sheets. I followed some of the guidelines for macarons: Use your oldest egg whites (Some people suggest letting egg whites sit uncovered at room temperature for a day before using them. I didn't do that.), insulated cookie sheets (You may want to double your up if they're thin.) and let the cookies rest before putting them into the oven. - drbabs

Food52 Review: WHO: drbabs is an optometrist and food lover from Long Island.
WHAT: Macaroons go on a sunny walk through a forest -- and come back refreshed.
HOW: Whip egg whites; fold in almond meal, herbs and zest; and bake.
WHY WE LOVE IT: Almond-based macaroons are the forgotten cousin of the super-sweet coconut kind -- and we're glad drbabs let us rediscover them. The citrus and thyme makes these elegant enough for your seder (and to keep around all week). Make sure not to overbake them, or they'll lose their chewiness. - A&M

Serves 20-24

• This recipe is a Wildcard Contest Winner!
• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Almond Macaroons

Tags: passover, sweet