1: Preheat the oven to 390°F (200°C). Put 1 egg and 90 g caster sugar into a large bowl and mix.
2: Add 200 g ground almonds and mix again. This should give you a fairly thick paste.
3: Weigh out pieces of about 1 oz (30 g), roll into balls and arrange on a sheet of cooking parchment (or a silicon mat, as shown in the photo), laid on a baking sheet.
4: Pinch each ball between your fingers twice, at right angles, to give a pyramid shape. Dip your fingers in cold water if the mixture begins to stick.