3 egg whites, at room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
6 ounces blanched almonds, toasted and ground to a fine powder
2 tablespoons all-purpose flour
Preheat the oven to 325 F.
Line baking sheets with aluminum foil. Beat together
whites, salt, and cream of tartar. Gradually add the sugar and continue beating
whites are glossy and form very stiff peaks.
Gently fold in the ground almonds
Drop by tablespoonfuls about 1 inch apart onto prepared baking sheets.
15 to 20
minutes or until golden on the tips.
Slide foil from baking sheets onto wire
racks. Let stand
Gently peel foil away from backs of macaroons. Return macaroons to