Coffee Macaroons
Blanch a half pound of almonds and pound to a paste. Mix into this two tablespoonfuls of very strong coffee in liquid form. Use enough coffee to form into a paste; then add the stiffly beaten whites of four eggs and two cupfuls of white sugar. Shape into macaroons, and place on greased or paraffine paper on a pan. Bake for about ten minutes in a hot oven. Decorate the centers with a candied cherry or any candied fruit.