Ingredients for four people

- 1 / 2 kilo of sweet almonds.

- 1 / 2 kilo of sugar.

- 6 eggs.

Preparation

 

- Break the almonds and blanch them with hot water to remove the skin.

- Cut the almonds into small pieces.

- Roast the almonds into the oven until well toasted, which can last about 20 minutes.

- Break the eggs and separate the yolk from the white.

- Beat egg whites. (Beat them in a bowl until the meringue is formed)

- Once the egg whites are ready, add sugar and beat well until the sugar is well dissolved in the whites.

- Add chopped almonds to the meringue, stirring well.

- Fill the paper cups (muffin pans) and leave "a finger" empty on top.

- Place filled molds on a metal tray and enter them into the hot oven for 20 minutes.

Ways to serve

Eat as a dessert at room temperature.

(Recipe provided by Josefina F.)