Directions

1. 1. Preheat the oven to 250°F/130°C/gas 1/2.
2. 2. Line two cookie sheets with parchment paper.
3. 3. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until soft peaks form. With mixer at high speed, gradually add the superfine sugar and lemon juice, beating until stiff, glossy peaks form.
4. 4. Stir together the finely ground nuts and cornstarch and fold it into the mixture.
5. 5. Fit a pastry bag with a 1/2 -inch (1-cm) star tip. Fill the pastry bag, twist the opening tightly closed, and squeeze out small stars and shells, spacing 1 inch (2.5 cm) apart on the prepared cookie sheets.
6. 6. Sprinkle with the flaked almonds and dust with the confectioners' sugar.
7. 7. Bake for 50-60 minutes, or until the meringues are dry to the touch.
8. 8. Turn off the oven. Leave in the warm oven for 30 minutes more.
9. 9. Using the parchment paper as handles, lift the meringues onto a rack. Carefully peel off the paper and let cool completely.