150g Ground almonds
150g Icing sugar
45g Plain flour
35g Melted butter
150g Egg whites
pinch Cream of tartar
Line a baking tray
Whip egg whites and sugar until medium peak and transfer to a bowl.
Sieve almonds, icing sugar and flour. Melt the butter and let it cool.
In a stand mixing bowl, pour eggs and whisk for a minute. Add all of the sifted flour mixture and whisk at medium speed for a minute, scrape the side of the bowl ,and speed up the whisking for a further 5 minutes until the mixture is creamy white.
Fold the egg whites into the flour mixture in 3 inclusions then pour the butter in and beat it, this is to remove the air
Pour on a tray, spread and smooth the top and bake at 190C for 10-15 minutes.