Sift almond flour + powdered sugar.
Whip egg whites, slowly add sugar → stiff glossy peaks.
Fold dry mix into meringue → shiny lava consistency.
Pipe onto tray, rest 60 mins (skin forms).
Bake 275°F (135°C) for 15 mins.
Cool completely.
Pipe a yellow ganache dam.
Fill with dulce de leche.
Sandwich + enjoy.
