Light meringue cookies made with almond meal are fancy French macarons, which can be filled with buttercream, ganache, or jam.

Egg whites should be put in a metal mixing bowl and chilled for eight to twelve hours.

Egg whites should be taken out of the fridge and left to come to room temperature for 20 to 30 minutes.

In a bowl, combine almond flour and confectioners’ sugar.

Egg whites with salt should be beaten with an electric mixer on medium speed for about a minute, or until foamy.

When the egg whites are glossy and hold stiff peaks, increase the speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time.

3 to 5 minutes more.

Gently incorporate the almond flour mixture into the whipped egg whites.

Meringue should be placed into a pastry bag with a 3/8-inch tip.

Put parchment paper on two baking trays.