2 egg whites

100g caster sugar

150g ground almonds

zest of 1 lemon

  • Preheat oven on gas mark 3.
  • Line two baking trays with baking paper.
  • Whisk the egg whites until soft peaks form.
  • Add the caster sugar and whisk until peaks are stiff and shiny. 
  • In a separate bowl mix together almonds and lemon zest.
  • Fold the meringue into the almond mixture.
  • With a teaspoon spoon the mixture, well spaced onto the baking trays.
  • Bake for 30 minutes. 
  • Allow to cool slightly, then transfer to a cooling rack.
  • Once completely cooled and dried, store in an airtight container.