Start oven at a slow 275 degrees. Rub a cookie sheet with margarine or shortening.
Beat the egg whites with the salt until stiff; gradually add the sugar and beat until smooth and thickened. Combine the cornstarch, baking powder and ground almonds and fold into the mixture.
Drop by teaspoons, 2 inches apart onto greased cookie sheet. Bake about 10 minutes, or until very delicately tinged with brown.
