1. Preheat the oven to 325°F.
2. Butter and flour a baking sheet or line with parchment paper.
3. In a mixer, beat the egg whites at medium speed until they hold soft peaks.
4. Gradually beat in the sugar until the whites are glossy and stiff.
5. Using a rubber spatula, fold in the ground almonds.
6. Drop rounded 1/2 tsp of the meringue mixture about 1/2 inch apart on the prepared baking sheet.
7. Place in the oven and reduce the heat to 250°F.
8. Bake about 1 hour, or until the meringues are barely colored and somewhat dry to the touch.
9. Turn the oven off and leave the meringues in until completely dry to the touch.

Makes 54 servings.