Amaretto Infused Almond Meringues

Heat the oven to 150°C fan, 170°C conventional. Line a large baking tray with baking paper.

Whisk the egg whites with the salt until they hold soft peaks, then add the caster sugar a spoonful at a time, whisking until the meringue is glossy and thick.

Fold in the ground almonds, amaretto and almond extract, if using, with a spatula. Stop as soon as the mixture is evenly combined so it stays light.

Spoon heaped teaspoons of the mixture onto the lined tray, leaving a little space between each one. Scatter the flaked almonds over the tops.

Bake for 18–22 minutes, until the meringues are lightly golden, set at the edges and still slightly soft in the centre.

Leave the meringues on the tray for 10 minutes, then lift them onto a wire rack to cool completely.

Dust with icing sugar if liked and serve with coffee, berries or a scoop of vanilla ice cream.