Lemon Crinkle Cookies

3 egg whites

1/4 cup sugar + more for rolling

6 drops yellow food coloring

1 teaspoon lemon extract

Zest of 1 lemon

2 cups almond flour

2 cups confectioners’ sugar + more for rolling

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

1. Heat the oven to 300°F. Pan-spray two half sheet pans, or line them with parchment or silicone baking mats.

2. In the bowl of a stand mixer fitted with the whisk attachment, whip the heck out of the egg whites on high speed until they form soft, foamy peaks. Sprinkle in the granulated sugar little by little, and mix for another minute, until you have glossy but soft peaks.

3. Detach the mixer, and remove the whisk attachment. With a sturdy spatula, mix the food coloring, extract, and zest into the egg whites, stirring until everything is one consistent yellow color, no streaks, about 2 minutes.

4. Measure the almond flour, confectioners’ sugar, salt, and baking powder into the mixing bowl. Toss together only the dry ingredients on top with the spatula first, before truly stirring them into the wet ingredients below. Mix until everything is well combined; this will result in a much firmer dough.

5. Scoop or roll your dough into balls (1/3 cup or 2 3/4-ounce ice-cream scoop in size). Make one small bowl of granulated sugar and another small bowl of confectioners’ sugar. Roll each dough ball in granulated sugar, then in confectioners’ sugar.

6. Place all the sugared dough balls 2–3 inches apart on your prepared sheets. Bake at 300°F for 18 minutes, during which time the cookies will puff and crackle but remain dense, rich, and fudgy in the center. The edges will take on little to no color. Cool them on the trays. In an airtight container at room temperature, the cookies will keep fresh for up to 1 week.