Black Pudding (Almond Meringue Mould)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- egg whites
- g sweet almonds
- g powdered sugar
Instructions
- Chop the peeled, dried almonds and cook them in the melted sugar to a caramel colour (almond praline).
- Cool and pound to a powder, then fold into the six whipped whites.
- Cook in a butter-greased mould in a bain-marie and serve cold.