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Lemon Macaroons: Prepare as above, except substitute 1 tbsp lemon juice for the vanilla and add 1 tsp finely shredded lemon peel.
Almond Macaroons: Prepare as above, except substitute one 8-ounce can almond paste (made without syrup or liquid glucose) for the coconut. Stir 1/2 cup of the beaten egg whites into crumbled almond paste; fold this mixture into the remaining egg whites. Continue as directed. |
