From Mama Me Gluten Free (dot) com
Projected prep time: 15 minutes; Projected baked time: 7-9 minutes
3 large egg whites
1 1/3 cups sugar
1/3 tsp. cream of tartar
1/3 tsp. pure almond extract
3 cups finely ground pecans
Preheat oven to 350 degrees. If using a gas oven, bake on top rack. Line cookie sheets with parchment paper for ease in removal.
Chop pecans in food processor until finely ground.
Blend cream of tartar in egg whites while beating at low speed, then increase speed to whip up. While beating, gradually add sugar and almond extract.
Carefully fold in finely ground pecans.
Drop by teaspoonful onto prepared sheets. If you drop larger portions, it will affect the baking time and how they come out.
Bake at 350 degrees for 7-9 minutes or until beginning to brown around edges. You might want to check at 6 minutes depending on your oven. You DO NOT want them to brown very much at all on the bottom or they will taste like they burned.
Cool on cookie sheets a few minutes before removing to wire racks to finish cooling. Store in airtight container between layers of wax paper.