- Sift together the powdered sugar and almond flour; add the orange rappe. In a mixer fitted with a whisk attachment, whip the egg whites and sugar to medium soft peak. Slowly fold the dry ingredients into the meringue and spread the batter onto parchment lined sheet pan. Sprinkle on top the chopped almonds. Bake at 350ºF/176ºC for 10-12 minutes or until done; allow to cool.
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