Rinse the orange in hot water, wipe dry and finely grate the peel. Squeeze out the juice of half an orange. Beat egg whites until stiff with the salt, gradually sprinkling in the sugar. Fold egg whites with almonds, orange zest and orange juice. The dough should not be too soft, but well injectable. Use a little less juice, if desired.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
Pour batter into a piping bag with a star tip and pipe portions of batter (2-3 cm/approximately 3/4-1 inch diameter) onto the sheet. Bake the oven until golden brown, 10-15 minutes. Remove from the tin and allow to cool before serving.