Preheat the oven to 325° Fahrenheit. Line two cookie sheets with parchment paper and set aside. In a large bowl, whisk together the almond meal, sugar, and starch.

In a separate large, clean and dry bowl, beat egg whites with an electric mixer until they form soft peaks. Add in the almond extract and salt and continue to beat until stiff peaks form. Carefully fold 1/3 of the egg whites at a time into the dry ingredients until fully combined.

Let mixture sit for 10-15 minutes, then scoop tablespoons of the mixture onto the parchment-lined cookie sheets (6 cookies per sheet - they will spread). Bake one tray at a time for 18 minutes. Let cookies cool completely and then enjoy!