4 Egg Whites
1½ C. Sugar
¼ tsp. Cream of Tarter
Toasted Almonds (approximately 1 Cup)
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold almonds into mixture. Drop mixture by teaspoonfuls onto ungreased cookie sheet. Bake in slow oven 325~ for 20 to 25 minutes.