Beat egg whites until stiff and foamy, add 2 tablespoons of sugar powder, beat until stiff and glossy. Whisk in the rest of sugar powder gradually and chopped fried nuts. Put the mass in a confectioner’s piping tube with smooth tube edge. Cover a baking tray with wax paper and draw 20 circles 25 cm in diameter on it. With the help of a piping tube space white eggs mass in the drawn circles. Place the tray in preheated to 280^oF (140^oC) oven and bake for 20 minutes until dry. Cool right on the tray.

To make nut cream, beat butter up with sugar until homogeneous consistency. Add beaten egg yolk, chopped and fried nuts.

Take the ready meringues off the wax paper and stick together in pairs spreading the cream between each pair of meringues. Sprinkle with sugar powder.