Whisk together almond meal and confectioner's sugar and sift over a large bowl.
Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together.
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