Instructions

1. Preheat the oven to 200°C fan/220°C/gas mark 7. Line two baking trays with parchment paper. On one tray spread the almonds over the parchment paper in an even layer and bake for 7 minutes or until golden brown.
2. Reduce the oven temperature to 130°C fan/150°C/gas mark 2. In a clean, dry bowl whisk the egg whites until they form soft peaks. Gradually add the sugar and lemon zest, and whisk until the mixture forms stiff peaks.
3. Fold in the toasted almonds using a metal spoon.
4. Using a dessertspoon, dollop 24 egg-sized amounts of the meringue mixture onto the second lined baking tray, leaving a gap between each one, as they will expand during cooking. Place the tray in the oven and bake at 130°C fan/150°C/gas mark 2 for 60 minutes until slightly golden. Then turn the oven off. Leave them in the cooling oven to crisp up for about an hour.
5. Serve while still warm and sticky, with coffee, or leave to cool on a rack and serve with decadent dollops of softly whipped cream and fresh fruit. You can also sandwich two meringues together with a layer of cream and fresh fruit of your choice. Store leftover meringues in an airtight container. They will stay fresh for up to 1 week.