Preheat your oven to 305 degrees, you must use an oven thermometer for this.*
In a bowl combine your granulated sugar and egg white powder and stir so that it is combined totally, we do this so the egg white powder doesn't clump when added in the liquid egg white.
Measure out your egg whites and put them into your mixer bowl. I like to use the two bowl method to prevent having to waste other eggs if a yolk breaks, the fat from the yolk will ruin meringue. Crack one in a separate bowl, if there are no issues put it in the mixer bowl to be weighed. Then repeat.**
Add the sugar mixture to the egg whites and get your mixer ready with the whisk attachment.
Start your mixer on the lowest setting and give it about 10 seconds, you're going to do about 10 seconds at each setting until you hit 6 or medium high and then you will let it go until it's ready. I timed mine once and it took about 6 minutes but the amount of time it takes can vary for many reasons.
We stop it when it is stiff peaks, we do not go past the peaks stage to the shaving cream phase. When you detach your whisk and circle it around in the meringue you will feel slight resistance, when you pull it up from that circle it will pull and make a peak, when you flip that whisk straight up, the peak will curl over.
While your meringue is working in the mixer, weigh and sift your almond flour and sugar. Do not force ingredients though the sifter.