In a blender, grind the almonds very well with the sugar and 75 g of the egg whites until it becomes a relatively thick paste, blending for a good amount of time.

Transfer the paste to a mixer and using the paddle attachment, beat the paste with the remaining 145 g of egg whites until it becomes a fluffy, smooth cream.

Preheat the oven to 350°F, line a baking sheet with parchment paper, fill a piping bag, and pipe any shape you like onto the parchment paper, leaving space between them as they spread. Then sprinkle generously with the sliced almonds and bake for 20 minutes or until they are golden brown. Be careful not to overbake; they should have a crust on the outside and be soft inside.

Let them cool completely and then...

Enjoy your meal....😉😉😉