Beat egg whites with caster sugar, until stiff.
In another bowl, shift together almond powder with icing sugar.
Fold in until molten
Pour into piping bag and pipe unto parchment paper/baking paper.
Rap tray 3-4 times until bubbles are released. If necessary, use toothpick to release the bubbles.
Allow to rest in 50°C oven for 5 minutes
Then bake at 150°C for 14-16 minutes
Allow to cool completely before piping in filling.