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Preheat the oven to 180°C. 2. Sift the nut meal and icing sugar together. (Tip: A drum sieve is the quickest way to sieve) 3. Beat the egg whites on medium speed in a stand mixer with the whisk attachment. When the egg whites are mostly foamy and white, gradually add the caster sugar. Continue beating to form a meringue until it is able to hold a stiff peak. Be careful not to over whip! 4. Fold the meringue into the sifted mixture until evenly combined, being careful not to deflate the mixture. 5. Spread the mixture with an offset spatula onto a lined baking sheet into a layer about 1.5-2cm thick. Try to make sure the surface is evenly thick and the sides are clean so that it bakes evenly and to avoid burning. 6. Bake for 30 minutes or until the middle is golden brown. It may require a slightly longer or shorter time depending on your oven. The time also varies depending on how much you make and how thick the mixture is spread to. 7. Once golden, allow to cool completely at room temperature. The mixture may deflate a little, but that’s okay! 8. Cut into desired shapes.