Sardinian Bianchittus
Description
Bianchittus Sardi are delicious traditional Sardinian sweets, usually prepared during festive occasions.
These treats are essentially meringues enriched with almonds, and they are almost irresistible.
If you love homemade regional desserts, here’s how to prepare these delightful Sardinian bianchittus.
Ingredients
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For the Bianchittus
- Egg whites 4
- Icing sugar 300 g
- Sliced almonds 130 g
- Lemon zest 3 g
- Salt q.b.
For the icing
- Icing sugar q.b.
- Colorful sugar confetti q.b.
Instructions
- 1 The preparation of Sardinian bianchittus is very similar to making meringues. Place the egg whites in a bowl with a pinch of salt and begin whipping with an electric mixer. When they are semi-whipped, add half of the icing sugar.
- 2 Once the egg whites form soft peaks, add the lemon zest and the remaining icing sugar. Continue whipping until the mixture is stiff and all the sugar is fully incorporated.
- 3 Gently fold in the sliced almonds with a spoon, moving from the bottom upwards to avoid deflating the egg whites.
- 4 Line a baking tray with parchment paper, fill a piping bag with the meringue mixture, and pipe meringue tufts onto the tray, spacing them well apart. Lightly dust with icing sugar before baking.
- 5 Bake the bianchittus in a preheated oven at 100°C (212°F) for about 3 hours, keeping the door slightly ajar to allow moisture to escape. When they begin to harden, sprinkle with colorful sugar confetti. Once ready, allow the bianchittus to cool completely before enjoying.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
