-
1
Lightly grease just the sides of a 9 by 13-inch baking sheet.
-
2
Piece together the wafer paper, without overlapping, to fit the bottom of the pan and set aside.
-
3
In a medium saucepan, combine the granulated sugar and honey over medium heat.
-
4
Cook, stirring occasionally, until it reaches the hard crack stage and a candy thermometer registers 315 degrees F. Remove from the heat and stir until the temperature drops to 300 degrees F, 1 to 2 minutes.
-
5
Meanwhile, in the bowl of an electric mixer, beat the egg whites until soft peaks form.
-
6
Add confectioners' sugar and beat until stiff peaks form.
-
7
With the mixer running, slowly pour the honey mixture into the meringue.
-
8
This will cause the meringue to double in volume; let stand until the volume returns to normal.
-
9
Continue beating the mixture until thick.
-
10
Fold in the almonds and lemon zest.
-
11
Pour the mixture into prepared pan and cover with another layer of wafer paper.
-
12
Let cool slightly on a wire rack.
-
13
Remove from the pan and cut with scissors into rectangular bars.
-
14
Let cool completely.
-
15
Serve 1/2-inch thick slices with coffee or tea.
-
16
(Store in airtight container, with parchment paper between layers.
-
17
Will keep for up to 2 weeks.)
