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Almond Meringues

Bianchini

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Preparation info
  • Makes about

    30

    • Difficulty

      Easy

Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

This is another almond recipe for Eastertime, when the almonds are fresh. I remember my aunties make bianchini: as they had no electric mixers, not even a whisk, they’d whip the mixture using two forks, passing the bowl between them as each one tired. All the kids watched and waited, hoping to get a chance to lick the bowl. After lunch, my aunties would cook these in the wood-fired oven, which my father had lit the day before. By lunchtime the next day the temperature would be right;

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