Whip the egg whites to soft peaks.
Add the sugar, a little at a time, and continue beating to firm peaks.
Fold in the almond meal carefully, being careful not to deflate the egg whites.
Line a baking sheet with parchment paper.
Draw circles of the desired diameter on the paper using a pair of compasses or a dinner plate.
Fill a pastry bag with the meringue and starting in the centre, then pipe a spiral of meringue toward the outer edge to form a flat disc about ½ inch thick.
Bake at 325°F (160°C) for about 25 minutes until hard and dry.
Allow to cool before peeling off the paper.