{Lemon Almond Meringues}

1/2 C. Ground Almonds
2 T. Cornstarch
4 Egg Whites
Pinch of Salt
1 C. White Sugar
2 t. Lemon Juice
1 t. Lemon Zest
2/3 C. Powdered Sugar

Preheat oven to 200°F. Line a baking sheet with parchment paper or silpad and set aside.

Use a food processor to finely grind your almonds. Place in a small bowl, toss in the cornstarch, and set aside.

In the bowl on an electric stand mixer fitted with a whisk attachment, beat egg whites and pinch of salt on medium speed.  {Make sure that the bowl and whisk are completely clean and dry, egg whites are sensitive.}  Beat until frothy peaks form.  Increase the mixer speed to medium high, and gradually add both sugars.  Add lemon juice.  Beat until mixture is glossy white and holds stiff peaks. 

Remove the bowl from the stand mixer and add ground almond mixture and lemon zest.  Gently fold together until mixture is thoroughly incorporated. Transfer meringue into a large Ziplock bag & cut the corner tip, or you can simply use a large soup spoon to dollop meringue onto lined baking sheet.

Place sheet trays in the oven and bake for 50 minutes.  Turn off the oven, open the door a crack, and leave meringues in the oven until they’re completely dry.  When cool, remove meringues from the baking sheet and enjoy.  Cookies can be stored, in an airtight container, for up to 1 week.