Citrus-Thyme Macaroons

Directions

1. 1
   Stack two sets of two baking sheets, and line the top ones with parchment.
2. 2
   In a stand mixer, using the whisk attachment, beat egg whites and salt till stiff peaks form.
3. 3
   Beat in sugar till mixture is white, shiny and stiff, but not dry.
4. 4
   Gently fold in almond meal, zest and thyme. (You can do this in the stand mixer--just slow it down to stir.)
5. 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. 6
   Let the cookies sit on the cookie sheet for about 30 minutes.
7. 7
   Arrange 2 oven racks so that the oven is divided into thirds. Preheat oven to 350.
8. 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. 9
   Cool cookies on wire racks. Gently remove the cookies from the parchment. (These are delicate and the edges are thin.)