Beat egg whites with a pinch of salt until foamy
Mix in 90g caster sugar gradually
Fold in ground almonds, vanilla extract, and amaretto liqueur or almond extract
Add remaining 50g caster sugar to the mixture
Form into balls of 25g each (makes 14 cookies)
Coat with icing sugar
Bake until the outside is slightly crisp and the inside is soft and chewy, with the icing sugar coating cracking to create a distinctive surface decoration
