Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to fan oven 150°C/170°C/325°F/Gas 3

Line two baking trays with a silicone mat or baking parchment.

Whisk the egg whites to stiff peaks. When you have whipped the egg whites sufficiently, you will be able to turn the mixing bowl upside down and the egg whites not move and stay inside the bowl.

Fold in the ground almonds, caster sugar, vanilla extract and salt.

Transfer the mixture to a piping bag and pipe 25 – 30 small round biscuits, onto a baking parchment lined baking tay. Make sure to leave some space in between each biscuit.

Bake in the centre of a pre-heated oven for around 30 minutes, or until they are golden brown and crispy throughout. You should be able to lift them off the baking parchment, tap the base of the biscuit and check that they are crispy. If not, cook for a little longer.

When cooked, turn the oven off, leave the door ajar and leave the biscuits in the oven to cool.

Delicious served with tea or coffee at any time of the day, they also make wonderful petit fours at the end of a meal.

If you want to give them as a gift, wrap each one individually in white baking parchment, for a very professional finish!

Store at room temperature, in an airtight container.