Preheat the oven, about 180 degrees Celsius (356 degrees Fahrenheit). Separate the egg whites. After separating, bring the egg whites to room temperature, warmer eggs whip faster than cold eggs. Egg whites right out of the refrigerator will not whip well. Whip them till about 7/8 times the original volume in a stainless steal bowl.
When you’re halfway, slowly add the sugar. When it’s all-stiff, gently fold the grated and grounded almonds into the egg whites. Don’t stir, because you’ll loose the airiness!

Put little pieces of the mixture on the baking paper, like on the photo on the right. Bake them about 20-25 minutes in the pre-heated oven at 180 degrees Celsius (356 degrees Fahrenheit).

Buon apetito!