Advertisement
Gesminus
Orange Blossom Meringues
- Makes About
50
- Difficulty
Easy
Published 1995
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.
Ingredients
300 g 10 oz 300 g 10
Method
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