Beat the egg whites with sugar until froth, then carefully add almonds, powdered sugar, vanilla essence, and stir.
Place the resulting dough on the parchment using a pastry bag, bake until tender at 100 C. Cool the cookies slightly and remove them from the parchment.
Now put the condensed milk on one cookie and cover with the other half. And so everyone. And pour the chocolate icing at the end. Refrigerate.