Spanish Almond and Lemon Meringues Recipe

150 g/5 oz blanched almonds

2 egg whites
Grated rind of 1/2 lemon
200 g/7 oz/scant 1 cup caster (superfine) sugar
10 ml/2 tsp lemon juice

Method:

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.