Let the meringues cool and store in sealed container in refrigerator. For best results, make these on a bright clear day. About 6 dozen one-inch cookies. Beat egg whites very well. Add ground almonds.
Place teaspoonfulls on greased pan.
Bake at 250 deg. Line a cookie sheet with parchment paper. Bake about 20 minutes until lightly browned. I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down drained maraschino cherry on top.