Instructions: Combine egg whites, cream of tartar, salt, and vanilla in a large bowl.

Beat (using medium speed if a mixer is used) until egg whites hold soft peaks. Add 1/2 cup sugar, a tablespoon at a time, beating constantly.

Continue beating until meringue is very stiff and dull. Combine ground almonds, cornstarch, and remaining sugar. Fold into meringue. This will make 2 thin 9-inch layers or 24 thin 2-inch cookies.

CHOCOLATE BROYAGE:
Chocolate broyage is used like Swiss broyage. Follow the same recipe,

*except* reduce cornstarch to 1 tablespoon, and add 2 tablespoons sifted unsweetened, dark cocoa. Combine cocoa with sugar, ground nuts and cornstarch before folding into meringue.

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