Crisp almond melba
- 6 large egg whites
- 180g castor sugar
- 180g flour
- 180g ground almonds
Preheat the oven to 180°C. Line and grease the bottom of a medium loaf tin with baking paper and cooking spray.
Beat the egg whites in a large bowl until soft peak stage, add the sugar and beat until stiff peaks form. Sift the flour and fold with the almonds into the egg mixture.
Pour the mixture into the prepared loaf tin and bake until golden brown, about 30 minutes. Freeze the bread overnight to make cutting easier.
Before serving, preheat the oven to 110°C. Slice the bread thinly and place on a baking tray. Bake until crisp, about 15 - 20 minutes.