Preheat oven to 180 degrees C. Set aside 2 baking trays.
Beat egg whites and sugar until fluffy. Add almond meal and almond essence, mixing well. Shape dough into walnut sized balls, roll in sugar. Place on baking tray 5cm apart. Press an almond on top of each macaroon.
Bake approximately 20 minutes, or until firm. Bottom of macaroons should be light brown. Cool on cake rack.