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1
Preheat oven to 225F.
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2
Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks.
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3
Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes.
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4
Fold in remaining 1/4 cup sugar gently but thoroughly.
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5
Line 2 baking sheets with parchment paper.
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6
Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets.
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7
Spoon meringue into pastry bag.
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8
You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice.
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9
Make 3 more lattice meringues on same baking sheet, about 1 inch apart.
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10
Sprinkle half of almonds over meringues.
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11
Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
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12
Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total.
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13
Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.
