Toast the almonds in a preheated oven at
150°C/300°F/gas mark 2 for about 30 minutes until golden and aromatic.
Chop one-third of the nuts coarsely and grind the remainder finely.
Whisk the egg whites until stiff. Fold in the lemon rind and
two-thirds of the sugar. Add the lemon juice and whisk until stiff and
shiny. Fold in the remaining sugar and the ground almonds. Fold in the
chopped almonds. Place spoonfuls of the meringue on a greased and
foil-lined baking (cookie) sheet and place in the preheated oven.
Immediately reduce the oven temperature to 110°C/225°F/gas mark 1/4
and bake for about 1.5 hours until dry.