Beat the egg white and sugar until light and foamy. Mix in a bowl, the almonds, candied orange peel, cinnamon, and lemon zest. Carefully fold into the egg whites. Scoop the batter in teaspoons onto a parchment-lined baking tray. Let dry overnight.
The next day, bake in a preheated oven at 160°C (approximately 325°F) for 15-20 minutes. Let cool. Mix the powdered sugar with the lemon juice until smooth. Color with pink food coloring. Pour the glaze into a freezer bag and cut off one corner. Pipe the pink glaze over the cookies. Let dry.