1. Cut four eight-and-a-half-inch circles from Gefen Parchment Paper (a medium size Corelle plate is a good guide).
2. Toast almonds at 350 degrees Fahrenheit for seven to 10 minutes, mixing frequently.
3. Beat egg whites until stiff, gradually adding sugar. Reduce speed and add almonds.
4. Prepare two cookie sheets. Place two paper circles onto each. Spread one-fourth of meringue onto each circle. Bake at 250 degrees Fahrenheit for one hour and 15 minutes.