Orange Blossom Meringues

Preparation info
  • Makes About


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

This is an ancient Sardinian recipe handed down for many generations. They were baked briefly in a baker’s oven after the bread was removed and then dried out in the sun for several days. Once these meringues were made with pure jasmine essence, but sadly this is now no longer available. They now make them with orange-flower water.


  • 300 g (10 oz) blanched almonds oil for greasing
  • 300 g (10


Line a baking sheet with greaseproof paper and oil the paper. Toast the almonds in a hot oven for about 3 minutes until golden, then slice them into long strips.

Whisk the egg whites until stiff, then whisk in the sugar to make a light dry meringue. (This is a long and tiring job, much eased by using an electric appliance!) Fold the almonds into the meringue mixture, then fold in the le