Makes about 24
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 the egg whites, salt, and cream of tartar. Gradually add the sugar and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour. Drop by tablespoonfuls about 1 inch apart onto prepared baking sheets. Bake 15 to 20 minutes or until golden on the tips. Slide foil from baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons. Return macaroons to racks to cool.
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