In a stand mixer, gently whisk the egg whites with the salt and vanilla until just frothy (not stiff peaks, just broken up). Add the lemon zest.
Let the piped cookies rest at room temperature for at least 4 hours, or overnight. They need to form a slight crust. Before baking, roll them gently in powdered sugar (or sift sugar heavily over them). They should look like snow-covered logs. semmie de suora
Unlike the chewy American macaroon or the sticky French financier, the is sandy and crumbly. When you bite into one, it dissolves on your tongue, leaving behind a fine dust of almond meal. It is not overly sweet. The dominant flavor is toasted almond, followed by a whisper of lemon zest and a hint of vanilla. In a stand mixer, gently whisk the egg