Sardinian Almond Meringues (Bianchini, Meringhe Sarde)

January is a depressing month for me, mainly because of the ‘self-imposed’ new year’s resolutions (losing weight is ‘obviously’ one of them!).
However I could not refrain myself from starting making sweets again, sorry! I have obviously promised myself to eat only one.. yes, only one.. of these nice, sweet, super-light meringues.
This is a Sardinian recipe, given to me by my mother in law.

Ingredients

• Egg whites, 150g (3-4 days old)
• White sugar, 300g
• Toasted almond flakes, 100g
• Lemon juice, 2 tbsp
• Zest of a lemon
• A pinch of salt

Method

Preheat the oven to 100° and set non-stick paper on 2 large baking sheets.
In a very clean mixing bowl, beat the egg whites with the lemon juice and a pinch of salt to soft peaks and gradually add the sugar until stiff.
Fold in the chopped almond flakes and the lemon zest, working with upward movements. The mixture is now ready to be piped onto the baking sheets.
Cook on a low shelf for 1 hour and and 20/30 minutes at 100°.
Leave to cool on the trays or a cooling rack.

Meringhe alle Mandorle (Bianchini)

Ingredienti

• Albumi, 150g (meglio se di 3-4 giorni)
• Zucchero, 300g
• Mandore tostate in scaglie, 100g
• Succo di limone, 2 cucchiai
• Scorza grattugiata di un limone
• Un pizzico di sale

Procedimento

Riscaldare il forno a 100° e preparare due placche su cui avrete steso della carta da forno. Versare gli albumi, il succo di limone ed un pizzico di sale in una ciotola molto pulita, che non abbia nessun residuo di grasso.
Con uno sbattitore montare gli albumi a neve, aggiungendo lo zucchero gradualmente. Quando il composto e’ ben fermo e compatto aggiungere le mandorle tostate e tagliuzzate e la scorza di limone grattugiata.
Con una sacca da pasticciere formare le meringhe sulle placche da forno e cuocere a 100° per un’ora e 20/30 minuti circa. Lasciare reffreddare.

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