First beat the whites of the eggs until foamy; add the cream of tartar and beat until dry, then gradually beat in half of the sugar and continue bearing until the whole is very light; then cut and fold in the other half of the sugar, the flour and the crushed nuts.
Drop by teaspoonfuls onto a tin, lined with a buttered paper, making smooth rounds.
Sift granulated sugar on the top of each and bake on the floor of a quick oven from five to seven minutes.