John Myers
Almond Bonnet
The perfect almond bonnet recipe with a picture and simple step-by-step instructions.
- 4 Piece Protein
- 175 g Powdered sugar, sifted
- Grated zest of 1/2 organic lemon
- 200 g Almonds, sliced
- 1 tsp Hot water
- 1 pinch Salt
- Beat the egg white, adding a teaspoon of hot water and a pinch of salt to a firm snow. Now add the sifted powdered sugar and the grated lemon zest in portions and process into a smooth meringue. Carefully work the sliced almonds into the meringue. Fill this almond meringue foam into small paper cases. Leave to “dry” in the oven at 130-150 degrees for about 30-40 minutes. The almond bonnets may take on a very delicate color, but they should not turn brown. Let cool in an open tin. The ingredients are enough for about 20 small bonnets.
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