Finocchio568 wrote:
>
> Well you can beat 4 egg whites til stiff but that amount seems like a lot and
> you will probably end up with almond meringues.

Amaretti are essentially almond meringues. They have eggwhites in them.

> There are many different types of amaretti recipes. Are you looking for the
> chewy type or the more crunchy type like those commerical ones you see in the
> red tins from Italy?