Sospiri di Limone (Sospirus)

• 2 cups blanched almonds, toasted
• 6 sugar cubes, each moistened with 1/2 teaspoon grappa or vodka
• Zest of 2 lemons
• Whites of 8 large eggs
• Generous pinch of fine sea salt
• 1 2/3 cups sugar

1. Preheat the oven to 250 degrees.
2. With a mezzaluna or a very sharp knife, chop the almonds, sugar cubes, and lemon zest together to a fine mince.
3. In a large bowl, beatwith a whisk or an electric beaterthe egg whites with the salt to a foam.
4. Sprinkle on the sugar 2 tablespoons at a time, beating constantly, until the whites hold shiny, stiff peaks.
5. Gently, swiftly fold into the egg whites the mince of almonds, lemon, and sugar, amalgamating the components well.
6. On parchment-lined sheets, form the meringues by dropping 3 tablespoons of the mixture into conical, peaked shapes.
7. Leave at least 2 inches of space between them.
8. Dry the sospiri in the oven for 1 hour.
9. Remove them to cool thoroughly before storing them in tins.

blanched almonds, sugar, lemons, whites, generous, sugar

Taken from www.epicurious.com/recipes/food/views/sospiri-di-limone-sospirus-391234 (may not work)