Whip egg whites with salt and cream of tartar until they form 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.
Using a pastry tube, pipe the meringue mixture into greased floured pans in the form of 8-inch circles. This is easy if you trace the circumference in the flour, then pipe the mix in a spiral from outside to the center.
(Optional) If you plan to use these as layers in a torte and if one of these will be the top layer, consider sprinkling it with more blanched almonds.
Dry in a 200-degree oven for 4 hours. Remove gently from the sheets and cool on a rack before using, or store dry for up to 3 days.
This is a double version of Paula Peck's recipe, used in the Frozen Strawberry Cream Torte.
This is best made on a dry day.