Posted by pierluca minniti on

    In a copper bowl, whisk together the egg white and the sugar, then add the scrapings of a Calabrian lemon and finally the toasted and finely chopped Sicilian almonds. Mix well, take a cut with raised edges, cover it with baking paper and spoon the Sospirus dough into it, which owes its name to its lightness. Bake in the oven at moderate heat and when they are well puffed and firm like meringues, take them out of the oven.


    1 egg white

    100 grs. of sugar

    100 grs. of Sicilian almonds

    scrapings of lemons of Calabria

    Share this post

    ← Older Post Newer Post →

    Leave a comment

    Please note, comments must be approved before they are published.