Grind 2 cups blanched almonds, thoroughly dried (not toasted), through finest knife of food grinder. Then grind twice more. Mix in 1½ cups sifted confectioners’ sugar. Blend in ¼ cup egg whites, unbeaten, and 2 tsp. almond extract. Mold into ball. Let age in tightly covered container in refrigerator at least 4 days.
Remove paper with baked macaroons on it. Lay a wet towel on the hot baking sheet. Place paper of macaroons on towel and let stand 1 minute. Steam will loosen macaroons. Slip off with spatula.
WHEATIES-COC’N’T MACAROONS
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recipe above—except, in place of 2½ cups coconut, use 2 cups WHEATIES and 1 cup coconut. Bake 12 to 15 min.
PEANUT MACAROONS
Thin, wafery.
Beat until lemon-colored (5 min.) ...