Beat the egg whites with hand mixer with whisk on high speed until very stiff (a knife cut must remain visible). Beat in the sugar and vanilla sugar. Chop the chocolate relatively finely by hand at room temperature, so that the pieces can still be felt when chewing, and carefully fold in the almonds at lowest speed. It is best to still gently fold in with a spoon.
Using 2 teaspoons, place the dough in small heaps on a baking tray lined with baking paper. Top/bottom heat approx. 140°C (preheated), hot air approx. 120°C (preheated), gas mark 1 (preheated), baking time approx. 25 minutes.