Cooking time: 40 minutes

Ingredients
250g ground almonds
250g icing sugar
180g fresh egg whites kept at room
temperature for 24 hours
250g sugar
75ml water
1g egg white powder
1 vanilla pod, scraped

Method
1. Preheat the oven to 180°C (350°F).
2. Sieve the ground almonds and icing sugar, then mix well.
3. Add 90g of fresh egg whites to make a temps per temps.
4. Make an Italian meringue with the remaining 90g egg whites, egg white powder and vanilla seeds.
5. Fold the meringue through the temps per temps and beat until slightly slackened.
6. Pipe onto paper-lined trays and leave to skin for about 30 minutes.
7. Bake for about 7 minutes, then turn the tray and bake for an additional 3 minutes, or until the macaroon comes easily off the paper.