Method

Beat the egg whites, the sugar and vanilla to stiff peaks.
Add the toasted almonds with the powdered sugar, mixing very delicately.
Roll into small-medium balls (about 2/2.5 cm diameter) and lay out on the parchment paper.
Preheat the oven to 160°C for 40 minutes leaving the oven door open by 3 mm.
Cook until they easily peel off the paper.
Remove from the oven and let cool completely.
Keep the product away from humidity and light (in closed boxes, pelure/tissue paper).
Keeps for: 8-10 days.