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Ingredients
Method
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- Whisk the egg whites with the sugar over heat, over a water bath, stirring constantly, into a stiff meringue.
- Once stiff, stir in the hot honey while continuing to stir.
- Take off the heat and fold in the halved almond slivers.
- Spread the mixture between two wafer sheets.
- Leave to dry at room temperature for a few days.
- Cut into pieces as you like, wiping the knife with a damp cloth between cuts.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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