Pre-heat the oven to 190°C.

Combine the ground almonds and sugar in a bowl and mix well.

Whip the egg whites and vanilla extract using a food mixer or a balloon whisk, until the whites are light and fluffy, and forming stiff peaks.

Gently, mix the ground almonds into the egg white, folding with a metal spoon to incorporate the ingredients without losing too many air bubbles.

Use a spoon to scoop out balls of the mixture. Roll them gently in your hands to form an oval shape and then place the macaroon onto a baking tray lined with parchment paper. Repeat until you have used all of the mixture.

Bake in the centre of the oven for 10-12 minutes, until just starting to turn golden.