Source The English Kitchen
Serves6 large or 12 small
|4 large free range organic (at room Temp)||egg whites|
|115 g||caster sugar|
|115 g sifted||icing sugar|
|1 small package (optional)||flaked almonds|
1. Pre-heat the oven to 110*C/ 225*F. Line a large baking sheet with some parchment paper. Set aside.
2. Place the egg whites in a large glass mixing bowl. Whip with an electric whisk until they resemble fluffy clouds and hold their shape when you life the beaters out of the bowl. Gradually start beating in the caster sugar, one tablespoonful at a time until the mixture is thick and glossy. (Try hard not to overbeat it) Fold in the icing sugar a third at a time, being careful, once again, not to overmix. You want it to be fluffy and cloudlike.
3. Spoon large dollops of the mixture onto the baking sheet, leaving about 2 inches or so between each one. If you are making smaller ones, spoon tablespoonful's onto the baking sheet. Scatter the flakes almonds over all, if using. Bake for 1 1/4 hours, or until they are very crisp on the bottom and sound hollow when tapped on the bottoms. They should be very lightly browned. Remove to a wire rack to cool.