Ingredients: 250 gm egg white 250 gm sugar 250 gm peeled almonds grated rind of 1 lemon
Grate the lemon rind. Grind the almonds in the grinder, place them in a frying pan and fry until golden brown, stirring from time to time so that they don't stick.Brown them evenly. Add the lemon rind to the almonds and brown them. Whisk the egg whites until they form peaks, adding a little sugar to begin with and then twice as much until completely whisked. Add the almonds to the meringue turning over gently so as not to droop the egg whites. Grease a baking tray or cake tray and sprinkle with flour and fill the icing bag with the mixture. Add the mixture on rolls of paper and bake them for 2 hours.