• 340 g almond meal
  • 1 tsp almond essence
  • 165 g caster sugar
  • 4 free range egg whites


  • Combine meal and essence and about ¾ of the caster sugar.
  • Beat the egg whites until stiff, adding the remaining caster sugar gradually. In three lots, fold almond meal into the beaten egg whites.
  • Spoon into a piping bag with a large nozzle, (or plastic zip lock bag with ½ cm hole cut from one corner) and pipe walnut sized pieces onto lined baking trays.
  • Bake for 40 minutes.