Amaranth Macaroons

Preheat the oven to 200°F. Line a baking sheet with parchment paper.

Combine the ground almonds and powdered sugar in a food processor, and process until the mixture is very fine.

Using an electric mixer, whip the egg whites in a large bowl until foamy. With the machine running, gradually beat in the granulated sugar. Add the cream of tartar and whip to form stiff peaks. Sift the ground almond mixture over the beaten egg whites, and use a rubber spatula to carefully fold it in.