Instructions

1. 1
   Whip the egg whites to soft peaks.
2. 2
   Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.
3. 3
   Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.
4. 4
   Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.
5. 5
   Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.
6. 6
   Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours.