Whip egg whites, juice of one lemon and salt over a water bath until stiff. Add the sugar and cornstarch and continue beating until the whipped egg whites are firm and glossy. Finally, chill the mixture over a cold water bath.
Preheat oven to 150 °C. Remove the stones from the dates and, like the walnuts and candied orange peel, chop them into very small pieces and stir into the beaten egg white together with the orange zest and liqueur.
Use a coffee spoon to make small mounds of the mixture and place them on a baking tray lined with parchment paper. Bake in the hot oven on the lower rack for about 20-25 minutes, more to dry than to bake. Leave the remaining amount to cool until ready to bake, then bake in the same way.
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