While I was driving to work this morning, the radio was playing, I’m dreaming of a white Christmas ... that voice, oh that voice was so warm and engaging! My Christmas mood was switched right on at 7:00 am and I’ve been humming that song all day long, but the climate in Rome is moderate, birds seem to be undecided whether to migrate or not and we still have leaves on trees. There’s a chill out today, enough to have me wear my leather gloves, but snow? I don’t see that happening and I doubt I’ll be seeing a white Christmas around here.
For now, the closest I can get to white may be these clouds of goodness. Which, by the way, are perfect for an edible Christmas gift.
6 egg whites
pinch of salt
350gr raw sugar
200g rtoasted almonds roughly chopped
In a stand mixer, whisk egg whites and salt, slowly add the sugar one spoonful at a time until stiff peaks form. Fold in the the lemon zest and roughly chopped almonds.
Line a baking tray with parchment paper and with the help of two spoons, scoop some of the mixture and let it fall on the tray. Leave some space between each meringue.
Bake in a preheated oven at 100°C for 2 hours. They store well up to two weeks in a tin.