Ingredients

The following ingredients have 4 Servings
  • 2 cups almond meal or blanched ground almonds ((Note 1))
  • 1/2 cup caster / superfine sugar ((Note 2))
  • 2 tsp lemon zest ((1 lemon))
  • 3 drops natural almond extract
  • 1/8 tsp salt
  • 1/2 cup dried cherries (, chopped (Note 3))
  • 2 egg whites (, at room temperature (from 2 large eggs, Note 4))
  • 2 tsp honey
  • 1 Extra egg white
  • 1 1/2 cups flaked almonds

Instruction

  • Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
  • Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
  • Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
  • Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that's ok! (You actually haven't :) ).