almond and meringue

Directions

1. whisk the egg whites until they form stiff peaks. ≈ 4 min
2. Add the sugar gradually and continue to knead until firm peaks form. ≈ 4 min
3. Gently fold in the almond flour, being careful not to deflate the egg whites. ≈ 4 min
4. Line a griddle with parchment paper. ≈ 3 min
5. Draw circles on paper using a compass or a plate. ≈ 3 min
6. Fill a piping bag with the meringue and, starting from the center, deposit a spiral towards the outer edge to form a flat disc, approximately 1.25 cm thick. ⏱ ≈ 10 min
7. Bake at 160 °C for approximately 25 minutes, until the meringue is firm and dry. ⏱ 25 min
8. Allow to cool before removing the paper. ⏱ ≈ 20 min