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.