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