-To prepare the Ciaramicola Perugina, beat the eggs together with the sugar with a whisk.
- Add the sifted flour, baking powder, lard, grated rind of a lemon and Alchermes.
- Mix everything with a spatula.
- Grease a ring-shaped cake mould and pour the dough into it, level it with the spatula.
- Bake in a preheated static oven at 160 ° C for 40-45 minutes (check the cooking with a toothpick).
- Let's take it out of the oven and let it cool.
- To prepare the meringue, start whipping the egg whites with the cream of tartar at high speed.
- Add the sugar gradually and continue whipping at maximum speed until you get a shiny and fluffy meringue (this will take at least 10 minutes).
- Remove the still warm Ciaramicola and cover it with meringue.
- Add a sprinkling of sugar sprinkles and place in the oven at 90 ° C for 20-25 minutes to dry the meringue.
- Remove from the oven and leave to cool completely before serving.