3/4 c  Fimly packed light brown
Sugar
2 lg Egg whites
1/8 ts Salt
3/4 ts Vanilla
2 ts Potato starch
2 ts Matzo meal (not cake meal)
3/4 c  Coarsely chopped slivered
Almonds (about 3-1/2 oz)

Preheat oven to 300. Line 2 double-layer cushion-type baking sheets
with parchment paper. (You can make your own double layer sheets by
stacking staking sheets on top of one another.)

Force brown sugar through a coarse sieve into a small bowl.

In a bowl with an electric mixer beat whites with salt and vanilla on
high speed until they just hold soft peaks. Gradually add sugar and
beat meringue until it holds stiff peaks, 3-5 minutes.A stiff
meringue will spread less during baking.) Sprinkle potato starch,
matzo meal, and almonds on meringue and beat on low speed 3 seconds,
or until combined well (or fold hin with a spatula).

Drop meringue by heaping teaspoons to form 2″: mounds about 1-1/2″
apart on prepared baking sheets and bake in middle of oven 15 minutes
(do not over-bake). Turn off oven and let cookies stand 15 minutes.
Remove parchment from baking sheets and cool cookies on it 5 minutes.
m(Cookies will continue to firm up as they mcool.) Peel off parchment
carefully and transfer cookies to a rack to cool completely. Cookies
will be crisp on top and slightly chewy inside.

Cookies may be made 2 days ahead and kept in an airtight container
(tops will soften slightly) or frozen 2 weeks.