I usually make this biscuits whenever I have some egg white left over… 🙂
chopped almonds1 egg white
caster sugar½ tbsp lemon zest
½ tbsp vanilla extract
With an electric hand mixer, whip the egg white with the sugar till firm and shiny. Add the chopped almonds, vanilla extract and lemon zest and mix gently with a wooden spoon making sure that the mixture does not lose volume.
Line a baking tray with baking paper and put small piles of the whipped egg whites on it with a spoon. Make sure to leave room between them so that they do not stick while cooking. Bake at 120°C fan forced till dry. They still have to look whitish, so do not overcook them.