Yolks, softened (not melted) butter and cheese mix into a homogeneous mass. Then add a little flour. The dough should not be tight, better a little flour to sleep. This step I did not photograph - not interested. The finished dough put into the fridge for 10-20 minutes. Then take it out, cut the fourth part and roll out not too thin. I cut out circles with a glass.

Beat chilled whites with a mixer, adding gradually the sugar (better, of course, the powdered sugar). To better eggs, you can add citric acid. I have after making Limoncello remained alcohol-saturated lemon zest, dusted with sugar. In the case of her! On mugs cream put the zest and meringue, sprinkle the top with almonds. On one tray left half of the test.

While I baked the first batch (at 160 degrees), preparing a second - but slightly different. Dashed sausage, rolled bagels, then everything is the same, but without the candied fruit

The result exceeded all my expectations! Dough as you know, is impossible to mess up, it always turns out and always very soft and tender. Meringue and dried petals are crisp, and all together just a perfect combination of tenderness and taste.

Savory tender dough, airy sweet meringue, crunchy toasted almonds is delicious! You can believe me!

I have some meringue and I just put their spoon on the paper and sprinkle the same with almonds

In the context, that is in narkose :-D