2 cups (320 g) blanched almonds

6 egg whites

1 ½ cups (315 g) sugar

With the rack in the middle position, preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.

In a food processor, chop the almonds. Set aside.

In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar. Beat until soft peaks form. Stir in the almonds.

Spoon the mixture into a saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, for about 10 minutes or until the mixture thickens and lightly browns. Remove from the heat.

With an ice cream scoop, shape 10 cookies with 2 tbsp (30 ml) of batter for each on the prepared baking sheets, spacing them evenly.

Bake one sheet at a time for about 25 minutes or until lightly golden brown. Let cool completely on the baking sheets.

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