1 Preheat the oven to 250°F (120°C) (gas mark 4).
2 Mix the raw egg whites, powdered sugar, almond powder then, spice powder and lemon zest (just mixed, not beaten).
3 Place baking paper on a tray and fill a piping bag with a plain nozzle with your macaron mixture.
Make small mounds on the tray (spaced apart, as the mixture tends to spread).
4 Bake for 20 minutes.
Only remove the macarons when they have changed color and have a small crust on top.
The trick: at the end of baking gently lift your baking paper, pour two spoonfuls of cold water underneath then replace the paper, the condensation will release your macarons, keep in a dry place, but I think that ultimately, after tasting, there won't be that many left...
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