101.—Italian Macaroons.
1 lb. of Valentia almonds, 2 lbs. of powdered sugar, 7 or 8 whites of eggs. Beat the almonds with whites of eggs, but not so fine as for common macaroons; lay out stiff on wafer-paper; have almonds cut in slices, one into six pieces, lay them on the sides and top of each macaroon; ice them well from the icing-bag, and bake in a slow oven.