|Sugar||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Almonds||1⁄2 Pound, blanched|
1. Start oven, set at Slow, 275° F. Rub a cookie sheet with margarine or shortening.
2. Beat the egg whites with the salt until stiff; gradually add the sugar and beat until smooth and thickened. Combine the cornstarch, baking powder and ground almonds and fold into the mixture.
3. Drop from a teaspoon 2 inches apart onto the cookie sheet. Bake about 10 minutes, or until very delicately tinged with brown.