Meringue with almonds

Ingredients:

• 2 cups blanched flaked almonds
• 4 large egg whites
• A pinch of salt
• 3/4 cup granulated sugar
• A pinch of ground cinnamon

Preparation:

1. Preheat oven to 160C.
2. Toast the almonds on a baking sheet in the oven for about 10 minutes, until golden. Cool and roughly chop, either by hand or in a food processor.
3. Place the egg whites in the bowl of a stand mixer and add salt. Beat the egg whites on high speed until medium peaks form. While continuing to beat, carefully fold in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl. Gently fold in the sliced ​​almonds in three stages.
4. Place 2.5 cm diameter balls of dough on a baking sheet lined with two sheets of parchment paper. Bake until lightly browned, about 35-40 minutes, or until firm to the touch and slides easily off the baking sheet. Rotate the baking sheet halfway through baking. Remove from the oven and let cool on the baking sheet. This meringue can be stored in an airtight container for up to a week.
   
   Culinary advice: Avoid baking this meringue in humid weather, as the crispy surface will gradually melt and become soft and sticky.