Pour the egg whites into a bowl and whisk them lightly, just to break them up; do not whip them into peaks at all. Sift the ground almonds and powdered sugar and add them to the egg whites along with the bitter almond extract. Mix until you obtain a ball of slightly sticky dough. Using a teaspoon, take small portions of dough and form small balls the size of a walnut. Roll the balls in powdered sugar and place them on a baking sheet covered with parchment paper or on a silicone mat. Bake for 20 minutes at 150°C (300°F) (Gas Mark 5).
Chef Patrick's Comment
A nice classic recipe, don't forget to turn on your oven before making your recipe.
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