- 4 egg whites
- 450 g sugar
- the rind of 2-3 lemons
- ground cinnamon
- a handful of peeled whole almonds
Beat the egg whites until they form peaks.
Next add the sugar to make the meringue mix. Stir continuously to achieve the perfect meringue consistency. 10 minutes before the mixture is ready, add 1 or 2 spoonfuls of lemon juice or water. You will know the meringue is ready when you tip the bowl up and it stays put! You will need 2 spoons; one to scoop a spoonful of the meringue on to the baking tray, and the other to create a peak to form each individual “suspiro” (“suspiros” actually means “sighs” and these are the individual meringues). Place an almond in each of the meringue peaks.
Bake in an oven at 120º C for about 20 to 25 minutes.