Yield: 54 Servings
|½ cup||Ground almonds|
Preheat the oven to 325 Butter and flour a baking sheet or line with parchment paper. In a mixer, beat the egg whites at medium speed until they hold soft peaks. Gradually beat in the sugar until the whites are glossy and stiff. Using a rubber spatula, fold in the groud almonds. Drop rounded ½ ts of the meringue mexture about ½ inch apart on the prepared baking sheet. Place in the oven and reduce the heat to 250. Bake about 1 hour, or until the meringues are barely colored and somewhat dry to the touch. Turn the oven off and leave the meringues in until completely dry to the touch.