Italian Macaroons

Blanch the sweet almonds in boiling water for 1-2 minutes, then drain and cool slightly before rubbing off the skins with a clean cloth.

Grind the peeled almonds finely in a mortar or food processor until they resemble coarse breadcrumbs, working in batches if necessary.

Sift the sugar into a large mixing bowl to remove any lumps.

In a separate, impeccably clean bowl, beat the egg whites with a whisk or electric mixer until they form stiff peaks, about 3-4 minutes.

Gently fold the ground almonds into the beaten egg whites using a spatula, working carefully to maintain the airiness of the mixture.

Fold in the sifted sugar gradually and delicately, then add the orange-flower water a little at a time until well combined.

Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

Pipe or spoon small mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 20-25 minutes until the macaroons are pale golden on top and set but still slightly soft in the center.

Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.