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Beat the egg whites and vanilla to soft peaks.
Slowly start beating in the sugar a tablespoon at a time until all the sugar is incorporated and the meringue is light and fluffy.
Very gently fold in the ground nuts.
Drop by heaping teaspoonfuls, 2 inches apart on a parchment lined baking sheet.
Bake at 350 degrees F for 15 minutes until golden.
Let rest on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container.