Recipe detail

Directions

Whisk egg whites adding sugar to form a murang.add flour and almonds gradually.
Fill up greased ractangle loaf tin and bake for about 25 minutes. To check use metal skewer to pierce through and if it comes out clean it's done. Let it cool completely.
Using a meat slicer, cut the loaf into very thin slices and spread them on shallow baking GN lined with baking paper. You can shape them into rings or cut into rounds or triangles.
Dry overnight to achieve nice crispy decoration for your desserts. Great with chocolate mousse.