Weigh out all of your ingredients and keep them all separate and organised right from the start! This will make your life a lot easier! Sieve the ground almonds and icing sugar into a bowl. They need to be really fine so do this multiple times.

In your biggest bowl whisk up your egg whites with a pinch of salt until they are foamy. Slowly start adding the sugar a little at a time. Keep whisking until you have stiff peaks and the egg whites are shiny and glossy! Next sieve in the almond/icing mixture a little at a time and fold into the egg whites. The mixture should be like "lava," it should be gooey and sink into itself yet still hold itself.

Place your greaseproof paper onto your baking sheet. A good idea is to secure this with 4 small blobs of the mixture in the corners. Put the mixture into your piping bag and pipe circles (as even as you can!) about 2cm across. If you leave a peak after piping, using a wet finger push the peak down so the tops are flat. Leave these on a counter top for at least two hours so that they form a crust.

Finally place these in an oven at gas mark 3. They will take between 5 and 10mins on each side (in other words rotate them half way through the cooking time.)