Nuts Meringues •3 egg whites, 200 g powdered sugar, 50 g nuts, 10 g vanilla sugar, 1/2 ts lemon juice or vinegar. •Mix the egg whites adding progressively the sugar and the vanilla, then put the dish in a steam bath (put a larger dish with water to boil; when the water boils, put the dish with the mixture on it) and go on mixing for 5 minutes; then other 10 minutes out of the steam bath till the egg whites are firm and do not flow anymore. When they are almost ready, add the lemon juice or the vinegar. In a big oven dish put a white sheet of paper greased with butter. On it put small drops of egg foam at a 5-6 cm distance. In every foam drop put some (3-4 slices) nut kernel. Bake at very low heat. When the foam grows firm, cover with a sheet of paper, for not getting brown. The meringues have to be baked and white. After they are ready, take them off with a knife. If they are hard to remove, get wet the paper with cold water (a little).