Preheat your oven to 170°C. Line two baking sheets with parchment paper and draw two 20cm circles on each, then flip the paper over so the pencil marks are underneath.
2
Sift the Almond flour and the 150g of Powdered sugar together into a bowl.
3
In a separate, very clean bowl, whip the Egg whites with an electric mixer until foamy. Gradually add the 50g of Granulated sugar, continuing to whip until stiff, glossy peaks form, creating a French meringue.
