•   3 egg whites
•   1/4 teaspoon cream of tartar
•   2 1/4 cups finely ground blanched almonds
•   1 1/4 cups sugar
•   2 teaspoons flour

Beat egg whites with cream of tartar in a clean, dry bowl until stiff, but still shiny.

Stir together almonds, sugar and flour.

Gently fold into egg whites.

Drop by teaspoonfuls about 2 inches apart onto a greased and floured baking sheet.

Bake in a preheated 300º oven for 20 minutes or until lightly browned.

Makes about 24 macaroons.