Dacquoise

Preheat your oven to 150°C. Line two baking sheets with parchment paper and draw three 20cm circles on them.

In a very clean, large bowl, whisk the Egg whites with an electric mixer until soft peaks form. Gradually add the 150g Granulated sugar (for meringue), continuing to whisk until the meringue is glossy and stiff peaks form, creating a French meringue.

In a separate bowl, combine the Powdered sugar and Ground almonds. Gently fold this mixture into the prepared meringue using a spatula, being careful not to deflate the mixture.