Place the egg whites in a clean, dry, grease-free bowl
Whisk the whites until soft peaks and add the cream of tartar.
Continue whisking until firm peaks start forming, then add the castor sugar one tablespoon at a time.
Once all the sugar has been added, stop whisking.
Now add the ground nuts and gently fold them through the meringue.
Use a small spoon of meringue to secure the corners of the baking paper to the tray.
You can place the mixture into a piping bag with a plain nozzle, but I prefer the free form method (less handling of the mixture and less washing up) !
Gently spoon the meringue onto the baking paper, then using a spatula gently spread it to the marked edges.
Dot of meringue secures baking paper
Spoon onto paper
Spread to edges
Bake at 160°C for 45 minutes.
Allow meringue to cool and wrap it in plastic or store in an airtight container until required.