4 egg whites

1 cup (250 ml) sugar

1 teaspoon (5 ml) vanilla extract

2 cups (500 ml) ground almonds

With the rack in the middle position, preheat the oven to 150 °C (300 °F). Line a baking sheet with parchment paper.

In a bowl, beat the egg whites until soft peaks form. Gradually add the sugar and vanilla. Whip for 7 minutes. Gently fold in the almonds.

With a spoon, scoop the dough on the baking sheet, 15 ml (1 tablespoon) per cookie, leaving 5-cm (2-inch) between each.

Bake for about 25 minutes. Let stand for 5 minutes before removing from the sheet.

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