1. Preheat the oven to 180°C.

2. Whisk the egg whites to soft peaks, adding the salt and 2 tablespoons of the sugar to give the whites a little stability.

3. Mix the remaining sugar with the almond meal and fold it into the egg whites.

4. Add the vanilla and mix thoroughly.

5. Roll into 25g balls and toss in icing sugar. Place on a lined baking tray about 4cm apart.

6. Press a chocolate button into each one, flattening them slightly so the sides crack.

7. Bake for 11 minutes, until just starting to colour. Avoid overbaking or the chocolate will burn.

8. Cool on the tray, then store in an airtight container. They keep for at least a month. Serve with coffee or tea after dinner.