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These cookies are light and fun to make.
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They can be a great fall or winter addition to some chocolate treats.
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Preheat the oven to 200 degrees F. In a medium bowl, sift together the powdered sugar and almond flour.
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In the bowl of a stand mixer fitted with the whisk attachment, beat the 5 egg whites for 1 minute to combine.
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Add the cream of tartar and continue beating the whites on high speed until soft peaks form, 3 to 5 minutes.
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Add the scraped vanilla bean seeds and continue beating until it is fully incorporated and the whites are glossy, 2 to 3 minutes.
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Remove the bowl from the mixer and use a rubber spatula to gently fold in the lemon zest and the powdered sugar mixture.
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Coat 1 or 2 large baking sheets with a layer of parchment paper.
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Spray the paper with a thin layer of nonstick spray.
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Put heaping teaspoonfuls of the batter about 2-inches apart on the tray(s).
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Take care to leave the space between each mound because this batter spreads as it bakes.
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Put the tray in the center of the oven and bake for 8 minutes, then raise the temperature to 375 degrees F and bake until the cookies are golden brown around the edges and form a nice shell-like exterior, about 10 to 12 minutes.
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Remove from the oven and allow them to cool for a few minutes before gingerly removing them from the tray with an offset spatula.
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Take care!
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They can stick to the paper.
