To toast almonds, place onto a lined baking tray and place into a cold oven set to 200°C. Cook exactly 10 minutes. Reduce oven temperature to 180°C.
Place egg whites and salt into TM bowl and whip 4 min/37°C/Butterfly/speed 3.
Remove Butterfly. Add remaining ingredients starting with the almonds. Blend 15 sec/speed 8.
Dollop tablespoon sized mounds onto lined baking trays and bake 15-18 minutes unti firming up around the edges.
Cool completely on trays before removing from paper. Store in airtight container.