Instructions

1. 1
   Whip the egg whites to soft peaks.
2. 2
   Add the sugar, a little at a time, and continue beating to firm peaks.
3. 3
   Fold in the almond meal carefully, being careful not to deflate the egg whites.
4. 4
   Line a baking sheet with parchment paper.
5. 5
   Draw circles of the desired diameter on the paper using a pair of compasses or a dinner plate.
6. 6
   Fill a pastry bag with the meringue and starting in the centre, then pipe a spiral of meringue toward the outer edge to form a flat disc about ½ inch thick.
7. 7
   Bake at 325°F (160°C) for about 25 minutes until hard and dry.
8. 8
   Allow to cool before peeling off the paper.