Almond Meringues

Preheat the oven 100°C. Using an electric beater, whisk the egg whites and cream of tartar until soft peaks form, slowly start adding the sugar a tablespoon at a time until thick and glossy

Combine the almonds and cornflour. Reserve a couple of tablespoons of almonds, then fold the rest into the mix

Line a couple of baking trays with baking paper and either pipe or use a couple of teaspoons to drop small teaspoonfuls of the mix onto the trays. Sprinkle over the remaining nuts. Put into the oven and bake for 2 hours until dry to touch and they sound hollow when tapped. Leave to cool in the oven, with the door slightly ajar (wedge open with a wooden spoon if necessary)