Beat the 6 egg whites with half of the sugar and a pinch of salt until stiff, creating a tough, shiny snow. Nuts or almonds, lemon peel or aranzini, grated chocolate, flour and the remaining sugar are mixed well and melted into the snow with a wooden spoon. Finally, the lukewarm liquid butter is carefully stirred in.
The mass is filled into a buttered and floured, rectangular shape with a higher edge, 4-5 cm thick and baked at 125-150 ° C in the middle rack for 50-55 minutes.