Macaroons
407. Three eggs,
Three-quarters of a pound of powdered white sugar,
Half a pound of sweet almonds,
Two ounces of bitter almonds.
Whisk the eggs till they are very dry, then add gradually a tea spoonful of the sugar at a time, for if too much is put in at once it will thin the egg. Beat it hard until all the sugar is in. Have your almonds blanched and bruised in a mortar, but they must not be pounded to a paste. Then stir in the almonds, drop a spoonful in a place, on sheets of white paper laid on tins, and bake them in a cool oven till they have just a tinge of brown.