Sospiri di Limone (Sospirus)

1. 1

   Preheat the oven to 250 degrees.

2. 2

   With a mezzaluna or a very sharp knife, chop the almonds, sugar cubes, and lemon zest together to a fine mince.

3. 3

   In a large bowl, beatwith a whisk or an electric beaterthe egg whites with the salt to a foam.

4. 4

   Sprinkle on the sugar 2 tablespoons at a time, beating constantly, until the whites hold shiny, stiff peaks.

5. 5

   Gently, swiftly fold into the egg whites the mince of almonds, lemon, and sugar, amalgamating the components well.

6. 6

   On parchment-lined sheets, form the meringues by dropping 3 tablespoons of the mixture into conical, peaked shapes.

7. 7

   Leave at least 2 inches of space between them.

8. 8

   Dry the sospiri in the oven for 1 hour.

9. 9

   Remove them to cool thoroughly before storing them in tins.

* Per serving · 4 servings · Values may vary.

No additional tips available.