1 c. sugar
1 1/2 c. ground almonds (process 1/2 c. at a time, be careful not to grind)
4 1/2 tsp. cornstarch
6 egg whites
Pinch of salt
1/4 tsp. cream of tartar
1 1/2 tsp. vanilla extract
1/2 gal. orange yogurt (Kemps)
12 oz. frozen dairy topping
1/8 tsp. almond extract or 1 tbsp. amaretto

Butter and flour 2 cookie sheets. Combine the sugar, almonds and cornstarch. Sift to remove any lumps. Beat egg whites (at room temperature) in very clean bowl until frothy, at low speed. Turn the speed to high and as the whites form soft peaks (as when the spoon is lifted from mixture) add the salt and cream of tartar. Continue beating until peaks are stiff. The whites should be glossy in appearance. Fold in the nut mixture carefully so that the egg whites do not break down.

Using a plastic bag (or spoon) pipe 4 circles on the sheets making 2 rounds for each pan. Spread smooth. Bake at 250 degrees for 40 minutes. Cool thoroughly. They should color only slightly because the baking time is only to dry them out. Soften the yogurt before assembly.

Place a meringue disk on plate or in a springform pan with removable bottom. Top with 2 cups yogurt. Add another disk and more yogurt. Layer until all ingredients are used. Freeze. To serve, remove from pan and frost with topping that has been flavored with extract or Amaretto.