MAKES 24 • PREP: 15 MIN • BAKE: 22 TO 25 MIN PER BATCH
1 can (8 oz) or 1 roll (7 oz) almond paste (no substitutions), cut in small pieces
cup granulated sugar
Whites from 2 large eggs
1 tsp freshly grated lemon zest
¾ cup pine nuts (see Note)
1 Heat oven to 325°F. Line baking sheet(s) with foil.
2 Beat first 4 ingredients in a medium bowl with mixer on medium speed until smooth. Drop heaping teaspoonfuls 1 in. apart on prepared baking sheet(s). Sprinkle with pine nuts to cover; press nuts gently to adhere.
3 Bake 22 to 25 minutes until tops feel firm and dry when lightly pressed. Cool completely on baking sheet on a wire rack. Peel off foil.
PER MACAROON: 95 cal, 2 g pro, 11 g car, 1 g fiber, 6 g fat (0 g sat fat), 0 mg chol, 6 mg sod
Storage tip: These are best eaten within 2 weeks, or they can be frozen up to 3 months.