4 egg whites
2 cups sugar
2 cups blanched almonds, roasted and chopped

Beat eggs and sugar until stiff peaks are formed.

Fold in the almonds.

Drop one to two tablespoons onto paper cups placed in a muffin pan.

Bake in a 275 degree oven for about 35 minutes or so.

My version of "Bianca Neve" is not necessarily the best, but it is one of the easiest to make. Photo: by the contributor.

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