Success Cake

Instructions

1. With the racks in the middle positions, preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper. On the back of the paper of the first baking sheet, trace two 7-inch (18 cm) circles and a third circle on the back of the paper of the second baking sheet.
2. In a bowl, combine the icing sugar and ground almonds. Set aside.
3. In a bowl placed over a saucepan of simmering water, combine the sugar, egg whites and amaretto. Gently warm the mixture, stirring constantly with a whisk. When the sugar has completely dissolved and the mixture is warm, remove the bowl from over the saucepan.
4. Beat the egg whites mixture with an electric mixer until stiff peaks form. Using a spatula or whisk, fold in the dry ingredients. Transfer the batter to a pastry bag fitted with a 1/2-inch (1 cm) plain tip.
5. Form two discs of batter on the first baking sheet, making them slightly bigger than the traced circle, and shape a smaller disc of batter, inside the traced circle, on the second baking sheet. Sprinkle the discs with 60 ml (1/4 cup) of the almonds.
6. Bake for 45 minutes. Let cool completely.