1. Mix the sugar and almonds together

2. In a separate bowl, beat the egg whites until they are frothy

3. Add a pinch of salt to the eggs

4. Add the lemon juice and continue beating until the eggs are stiff but not dry

5. Fold in the almond and sugar mixture

6. Add the tablespoons of rose water

7. Drop the batter mixture by teaspoons onto a buttered and floured baking tray

8. Bake in a slow oven (300F/150C) for about 20minutes

List of ingredients required:

1 and 1/2 cups sugar
2 lb almonds, blanched and finely chopped
4 egg whites
A pinch of salt
1/2 teaspoon lemon juice
2 tablespoons rosewater