Citrus-Thyme Macaroons

By • March 22, 2010 • 22 Comments



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

  • 2 egg whites
  • 2/3 cups sugar
  • 1 generous pinch kosher salt
  • 2/3 cups almond meal
  • Microplane-grated zest of one lemon and one orange, a scant teaspoon
  • 1 scant teaspoon fresh thyme leaves
  1. Stack two sets of two baking sheets, and line the top ones with parchment.
  2. In a stand mixer, using the whisk attachment, beat egg whites and salt till stiff peaks form.
  3. Beat in sugar till mixture is white, shiny and stiff, but not dry.
  4. Gently fold in almond meal, zest and thyme. (You can do this in the stand mixer--just slow it down to stir.)
  5. Use 2 teaspoons to drop dough onto cookie sheets. Scoop with one spoon and scrape off with the other. Place them about 2 inches apart. They will spread and you don't want them to run into each other. (If you've made the chocolate chip macaroons that I also posted, you will notice that this batter is thinner because of the water content of the zest.)
  6. Let the cookies sit on the cookie sheet for about 30 minutes.
  7. Arrange 2 oven racks so that the oven is divided into thirds. Preheat oven to 350.
  8. Bake at 350 for 10 minutes. Turn oven off and keep cookies in the oven for 10 more minutes. The cookies should be fragrant and starting to brown slightly.
  9. Cool cookies on wire racks. Gently remove the cookies from the parchment. (These are delicate and the edges are thin.)
Jump to Comments (22)

Tags: passover, sweet

Comments (22) Questions (1)

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3 months ago Pascale Poitras

Trying to save this recipe, but it keeps asking me what my collection is called. HELP!

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3 months ago drbabs

Barbara is a trusted source on General Cooking.

You probably have to go to your profile and create a collection. Then you'll be able to save it.

Sadie_crop

3 months ago Diana B

Diana B is a trusted home cook.

Recipe says set racks to divide the oven into thirds, but doesn't say which rack to place the cookie sheet on. Or are you supposed to put two cookie sheets in the oven at once, one on each rack, and swap positions halfway through?

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3 months ago drbabs

Barbara is a trusted source on General Cooking.

Yes, it assumes two sheets at once.. If you're only doing one sheet, put it in the middle of the oven.

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3 months ago gigi

Thyme leaves are very tiny. Any suggestions on how to quickly get them off the stem?

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3 months ago drbabs

Barbara is a trusted source on General Cooking.

I just strip them from the top. If the stems aren't too woody, you can just finely chop the whole thing, too.

Moi_1

over 1 year ago QueenSashy

Congrats on the wildcard - I love the flavor combination! Another herb that comes to mind is lemon verbena. I bet your macaroons would be wild with it...

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--let me know if you try it; I've never been able to get lemon verbena.

Dsc00859_2

over 1 year ago creamtea

Congrats on the wildcard! Citrus and thyme, what a nice idea!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, creamtea.

Newliztoqueicon-2

over 1 year ago Lizthechef

Very creative - love the short ingredient list - beautiful flavors here.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Liz!

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over 1 year ago EmilyC

Warm congrats on your WC win! These look fabulous!

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Wow--thanks!! What a nice surprise!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats, drb! These sound divine -- I love the combination of citrus and thyme, too.

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over 1 year ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, hla! Really made my day!

Susan_headshot

over 4 years ago Food Blogga

I love to bake with herbs, though I haven't tried thyme in cookies. They sound lovely!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Newliztoqueicon-2

over 4 years ago Lizthechef

Did I hear "Meyer lemon"? This looks like a great recipe - and I have lemon thyme in the garden. Maybe I will skip my recipe and make yours;)

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I think that would be delicious!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

My husband said he thought they tasted like lemon girl scout cookies, but I think he meant that in a good way. I like anything lemon so i thought they were delicious.

Stringio

over 4 years ago testkitchenette

These sound great!