Macaroons
1 lb. sweet almonds
Whites of four eggs
1 lb. powdered sugar
Rose water
Blanch and pound the almonds, add to them a little rose water. Mix thoroughly with the sugar over a fire. Whisk the whites to a stiff froth. Add to the almonds. Grease a paper and spread it on a baking sheet. Put the mixture on by spoonfuls. Bake in a rather slow oven for twenty minutes.