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1. Make a French meringue with the caster sugar, salt and egg whites
2. Stir in the tant pour tant (equal parts icing sugar and ground almonds, sieved)
3. Pipe using a straight nozzle onto silicon paper in 8cm circles to make a disc
4. Bake at 150°C until crisp and removes from the paper easily
5. Cool
6. Serve topped with coconut sorbet (a good accompaniment would be a fresh mango and lime salsa)