Pour the egg whites in the bowl of the KitchenAid Stand Mixer. Attach the wire whip and lower the mixer head.

Select speed 6 and beat the egg whites for a minute. Then just the speed to 10 and beat the egg whites for 3 minutes until stiff.

Turn the speed off and transfer the beaten egg whites to a clean bowl.

Rinse the bowl of the stand mixer and dry it. Add it back to the stand mixer and pour in the almond meal, the caster sugar, the flour (optional), the almond extract, the amaretto and a pinch of salt. Attach the flat beater and lower the mixer head.

Select speed 4 and stir the ingredients for 3 minutes. Then add the stiff beaten egg whites to the bowl of the stand mixer.

Select speed 4 and mix the ingredients for another 3 minutes.

Remove the flat beater.

Depending on how moist the amaretti cookie batter is, roll balls of the batter or add it to a large piping bag with a round shaped nozzle. Pipe even dollops of the amaretti batter or place the hand rolled batter balls on a baking tray lined with baking paper. Do this in batches if necessary.

If you piped the batter, smoothen the top of the batter dollops with wet fingers. This will make the amaretti cookies bake evenly.