Preheat oven to 180°C (350°F). Line two baking sheets with baking paper.
Place almond meal, sugar, orange zest, tangerine oil into the Thermomix bowl and blend 5 sec/speed 6. Scrape down sides of bowl and repeat.
Add egg whites, honey, and almond extract and mix 6 sec/speed 6.
Tip out of bowl and wrap in Silpat mat and place into the fridge for about 5 minutes.
Pinch off walnut sized pieces of dough and roll them in the sifted sugar. Place them on the prepared trays and then pinch the tops of each cookie with your thumb and two fingers, to form a pyramid or tri corner hat shape.
Bake one sheet at a time for 8-10 minutes until just barely golden.
Dust them with a little more icing sugar if desired. Store in the fridge in the Australian summer or an airtight container in the pantry elsewhere.