1 cup (130 g) almond flour

½ cup (65 g) icing sugar

1 cup (210 g) sugar

5 egg whites

2 tsp (10 ml) almond liqueur (amaretto)

With the racks in the middle positions, preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper. On the underside of the parchment paper, draw three 8-inch (20 cm) circles using a pencil.

In a bowl, combine the almond flour and icing sugar. Set aside.

In a bowl placed over a pot of simmering water, heat the sugar, egg whites and liqueur, whisking constantly, until the sugar dissolves. Remove the bowl from the pot.

Beat the mixture with an electric mixer until completely cooled and stiff peaks form. With a spatula or whisk, gently fold in the dry ingredients.

With a pastry bag fitted with a ½-inch (1 cm) plain round tip, pipe a ½-inch (1 cm) thick disc inside each circle, staying within the lines.

Bake for about 45 minutes or until the meringues are dry in the centre. Let cool.

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