Hazelnut Meringues (Sicily)

Desserts

Ingredients

Hazelnuts - 1/2 pound

Egg whites - 4

Confectioners sugar - 2 1/4 cups

Grated rind of 1 lemon

Butter or flour for baking sheet

Chop the hazelnuts finely without peeling them. Beat the egg whits until stiff and gradually add the confectioners sugar.

Continue beating until the whites stand in peaks. Fold in the hazelnuts and lemon rind.

Grease a sheet of wax paper or foil with butter and sprinkle lightly with flour. Drop the meringue mixture on to the baking sheet in teaspoonfuls. Bake in a slow oven (350F) for about 30 minutes, or until the meringues are firm but still white. Take them from the oven, cool, then peel them off the paper.

These meringues will keep for some time in an airtight container.