Flaked Almond Meringues with Hyssop Blossoms

The taste of the Hyssop blossoms underlines the melting of the Meringues in your palate.

28 pieces

	Preheat the oven to 150°C.

3 egg whites 3.175 oz (90 g) castor sugar 3.175 oz (90 g) confectioner’s sugar	Beat the egg whites to form stiff peaks. Once the mixture starts to become foamy, sprinkle in the mixture of both sugars while beating continuously. Continue until you get a white and elastic paste.
1 handful flaked almonds 20 blossoms of Hyssop	Carefully fold the flaked almonds and Hyssop blossoms into the paste with a wooden spoon.

0.7 oz (20 g) butter to butter the baking paper	Place a sheet of buttered paper on a baking tray (approx. 11,5 x 15 inches). Depending on the size of the meringues, two trays may be.

	Use two teaspoons to form the paste into balls the size of a big nut. Place the balls on the paper at a space of 2 inches from each other because they will swell when baked. Bake at 300°F for about 30 mins.

	Place in the oven for about 30 mins.

Prep 15 mins 150°C / 30 mins	Half way through the cooking time, a white shell will be formed. At that point, wedge the oven door open with a small spoon so that the warm air and humidity can escape gently, thus leaving the meringues crunchy without yet moist within.