100 grams egg whites
50 grams white sugar
200 grams confectioners’ sugar
110 grams ground almonds
Line a baking sheet ideally with a silicone baking mat as this makes it easier to remove them cleanly.
Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
Separate the meringue into separate bowls to flavour and colour, if desired. For example:- pink and flavour with raspberry flavouring; yellow and flavour with lemon flavouring; pale blue and flavour with vanilla; brown and flavour with chocolate.
Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1½ inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
Preheat oven to 140ºC.
Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.