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Sift together the almond flour and powdered sugar. Set aside.
Mix the albumin into the egg whites and let it hydrate for a few minutes.
Whip the egg whites on medium speed until foamy. Gradually add the granulated sugar. Increase speed and whip to a stiff, glossy meringue.
Add the dry mixture to the meringue. Fold gently until the batter flows like a ribbon.
Pipe 4 cm rounds onto a baking mat or parchment paper. Tap the tray to release air bubbles.
Let the shells rest for 20–40 minutes, until a skin forms. They should not stick to your finger when touched.
Bake at 140–150°C (285–300°F) for 12–15 minutes.