1-First, blitz the almond flour and powdered sugar in a food processor, then sift the mixture to get rid of any lumps for a smoother batter.

2-Clean your mixing bowl with white vinegar to ensure no grease interferes with the egg whites.

3-Next, whisk the egg whites, caster sugar, and cream of tartar over a double boiler until the sugar fully dissolves, which usually takes a few minutes of gentle heating.

4-Once that’s done, remove from the heat and whip the mixture with an electric mixer until it reaches stiff, glossy peaks.

5-Gently fold in the dry ingredients until the batter forms a ribbon that disappears after about 10 seconds this step is crucial for the perfect consistency.

6-Pipe 3 cm rounds onto lined trays, tap them to release air bubbles, and let them dry for 20 to 25 minutes before baking.

7-Bake one tray at a time in a conventional oven at 150°C (302°F) for 10 to 12 minutes, keeping the oven fan off for even heat.

8-After cooling, pair the shells and fill them with your chosen option like white chocolate ganache or vanilla buttercream.