It is a French dessert made of egg white, almond powder, white sugar and powdered sugar. Usually, there is a filling such as jam or cream between two biscuits. Its origin can be traced back to the protein almond cake in19th century. After baking, this sweet food is based on a round flat-bottomed shell, coated with regulatory protein, and finally added with a hemispherical upper shell to form a round dessert, which presents a rich taste and is the most local delicacy in the province of Vienne in western France. This dessert is also occasionally seen in northeast France.