Sift the finely-grounded graham crackers, almond flour, and powdered sugar into a large bowl. Set aside.
In a separate large bowl, add together the egg whites and cane sugar. Place the bowl over a small pot of boiling water. Use an electric hand mixer to whisk together the egg whites and sugar for 2 minutes.
Remove the bowl from the heat, add in the cream of tartar, and whisk with the hand mixer for 5-8 minutes, or until soft peaks form.
Fold the flour mix into the egg white mix with a spatula until fully incorporated, about 1-2 minutes. There should be no dry spots.
Using a pastry bag, pipe 1" diameter circles onto a pan lined with parchment paper. Tap the pan on top of your countertop hard 3-4 times. Set aside for 30 minutes (not in the fridge).
Preheat oven to 300F.
Bake for 20 minutes, until a light brown shade has developed.