Читать книгу Kitchen Memories - Lucy Boyd - Страница 46

4 medium egg whites

250g caster sugar that has been kept in a jar with a vanilla pod (or add ½ tsp vanilla extract)

300g skinned whole almonds, finely chopped (not to a powder) in a food processor or by hand in the pestle and mortar

Preheat the oven to 170ºC (150ºC fan) Gas 3. Whip the egg whites with a pinch of sugar until very stiff. Mix the almonds with the remaining sugar (and the vanilla extract, if using) and fold in the egg whites.

Grease a baking sheet (or use a non-stick baking tray liner), as they are quite sticky. Using a tablespoon, place little dollops about 3–4cm apart (they spread a little when cooking), onto the baking sheet and bake for 30 minutes. Remove from the oven and leave to firm up on the tray and dry out a little, then transfer to a wire rack to cool. They can keep for a while in a tin but are so good they will soon be devoured.