Preheat oven to 300 degrees. Line two trays with parchment paper. In a large bowl, mix almond flour, sugar and corn starch, using a whisk until well combined.

To beat the egg whites, I placed the egg whites in a measuring cup that came with my hand mixer. I fitted my hand mixer with the whisk attachment and whisked the egg whites and salt until they were frothy but not stiff.

Add the wet ingredients to the dry ingredients and mix to combine well until you get a sticky dough. You are looking for a consistency that holds together but is not too dense. In the ingredient list, I mentioned that you will need 3 to 6 egg whites. If the dough is to dry, add more egg white. If you put too much egg white, add more almond flour.

This might get messy, but roll ¾ inch balls and dust with icing sugar, then place on baking sheet about 1 inch apart. If the dough sticks to your palms, then the dough is too wet, add more almond meal. I used a 1" inch scoop to easily scoop the dough and drop them in the icing sugar.

All ovens are different so watch the cookies so that you don't over bake these. Bake for about 25 to 30 minutes or until the tops start to crack and dry. The tops should be hard but easily sink in when you press them with your finger. Let cool for 5 minutes. Store in an airtight container or freeze them.