MACAROONS.
Ingredients.—½ lb. of sweet almonds, ½ lb. of sifted loaf sugar, the whites of three eggs, wafer paper. Mode.—Blanch, skin and dry the almonds, and pound them well with a little orange flower or plain water, then add the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together. When the paste looks soft, drop it at equal distances from a biscuit syringe on to sheets of wafer paper: put a strip of almond on the top of each; strew some syrup over, and bake the macaroons in rather a slow oven, of a light brown colour. When hard and set, they are done. They must not be allowed to get very brown, as that would spoil their appearance. If the cakes when baked, appear heavy, add a little more white of egg, which should be well whisked up before it is added to the other ingredients. Time.—From 15 to 20 minutes. Average cost, 1s. 8d. per lb.