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Preheat oven to 170C.
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Line two baking sheet with parchment paper.
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In a large, chilled glass or metal bowl, beat egg whites with a pinch of salt.
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Whisk by hand or beat with a hand mixer until firm peaks form.
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Gradually add sugar and beat until egg whites are glossy.
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Fold in vanilla and almond meal.
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Drop tablespoons of mixture onto baking sheets, leaving 2cm space between. You can also fill the piping bag with a star-shaped pipe nozzle, with prepared mixture and pipe small mounds onto baking paper.
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Bake the meringue cookies for 30-35 minutes.
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Cool on a wire rack. Carefully peel off the baking paper and serve.