Citrus-Thyme Macaroons

• 2 egg whites
• 2/3 cup sugar
• 1 generous pinch kosher salt
• 2/3 cup 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.rnPreheat 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.)

egg whites, sugar, generous, almond meal, lemon, thyme

Taken from food52.com/recipes/3776-citrus-thyme-macaroons (may not work)