- 125g of powdered almonds
- 125g of sugar
- 2 egg whites
- Preheat the oven to 160 °C (gas mark 3).
- Mix the whole of the ingredients in a salad bowl.
- On a baking tray covered with waxed paper separate into small dollops.
- Bake for 15 minutes, carefully monitoring the rochers so they don’t burn.