Almond Macaroons (Makroul El Louse)

Recipe by Bayhill
READY IN: 1hr 50mins
YIELD: 36 cookies




  • Preheat oven to 350ºF. In a large bowl, combine almonds, 1-1/4 cup of the granulated sugar and lemon peel. Beat in eggs.
  • Divide almond mixture in half. Dust your hands with flour. With floured hands, shape each half of almond mixture into a roll, 1-1/2 inches in diameter. Cut each roll into 18 slices. With floured hands, shape each slice into a ball; sprinkle with flour.
  • Place balls on an ungreased baking sheet; bake 15 minutes, or until lightly browned. Cool on a rack.
  • In a small saucepan, combine remaining 1/8 cup granulated sugar and water. Bring to a boil, stirring constantly. Boil until syrup forms, 15 to 20 minutes; do NOT let syrup brown. Pour syrup into a shallow bowl. Cool, then stir in orange juice or liqueur. Dip baked macaroons into syrup, then roll in powdered sugar; set aside to dry.