For the meringue, firstly add the water in the mixer bowl. Then add Bianca GR mix and half the quantity of sugar (500 gr). Beat all the ingredients together with the mixer’s whisk on high speed until the mixture has been stabilized and has risen.

Carefully add the other half of the quantity of the sugar (500 gr) and make sure it is smoothly  incorporated into the whole mixture (use a spatula)

Pipe into a base shape, with the use of a piping bag.

Bake in the oven at ±110°C for 1 to 2 hours (based on the size of the shapes you have made) without drying in them out.

Mix the gelato ingredients, let it rest for 15 minutes, mix and pour it at the gelato machine.

When ready, mix the gelato with the roasted almonds and the grated baked meringue.

Fill the meringue bases with the gelato and decorate with caramelized almonds.