Directions

1. Combine almonds, powdered sugar, and cornstarch; set aside.
2. Place egg whites in bowl. Attach bowl and wire whip to mixer. Turn to Speed 6 and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla, and almond extract, beating until stiff peaks form. Reduce speed to low and quickly add almond mixture, mixing just until blended.
3. Using a pastry bag fitted with large (1⁄2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 1-inch mounds.