Almond Macaroons

For about 50 pieces of almond macaroons

2 cold egg whites
1 tsp lemon juice
130 g sugar
2 drops of bitter almond flavoring
100 g peeled, ground almond kernels
50 g flaked almonds

Basic recipe macaroon mass

Beat 2 cold egg whites and 1 tsp. lemon juice with the beaters of a hand mixer until stiff. Gradually add 130 g sugar and continue beating for one minute. Continue to process according to the respective recipe.

For about 50 almond macaroons
Prepare the basic recipe macaroon mixture. Stir in 2 drops of bitter almond flavoring. Fold in 100 g peeled, ground almond kernels and 50 g flaked almonds. Using two damp teaspoons, place approx. 2 cm heaps on baking trays lined with baking paper. Dry one after the other in the preheated oven at 130 degrees for about 40 minutes. Leave to cool on the tray.