Directions

1. Using a 1 1/2″ round cookie cutter, draw circles on the back of parchment paper and line the Half Sheet Pan from your KitchenAid® Professional-Grade Nonstick Quarter Sheet and Half Sheet Pan with the parchment paper, marked-side down.
2. Using the KitchenAid® Pro Line® Series 16-Cup Food Processor, pulse the powdered sugar, almond flour and zest into a fine powder. Sift the mixture several times until there is less than 2 tablespoons of almond bits left. Discard leftovers and set the sifted mixture aside.
3. In the bowl of your KitchenAid® Professional 600™ Series 6 Quart Bowl-Lift Stand Mixer fitted with the whisk, combine the egg whites, cream of tartar, and sugar. Whip on medium-high speed (4 or 6) until stiff peaks form, about 5-7 minutes. Add the food coloring and lemon extract and whip for another minute.