Orange-Flower Macaroons (Delicious)

Instructions

1. Have ready two pounds of very dry white sifted sugar.
2. Weigh two ounces of the petals of freshly gathered orange-blossoms after they have been picked from the stems.
3. Cut the petals very small with a pair of scissors into the sugar, as they will become discoloured if not mixed with it quickly after they are cut.
4. When all are done, add the whites of seven eggs, and whisk the whole well together until it looks like snow.
5. Drop the mixture on paper without delay, and send the cakes to a very cool oven.
6. Proportions: pounded sugar, 2 lbs.; orange-blossoms, 2 oz.; whites of eggs, 7.
7. Time: 20 minutes or more.
8. Obs. (Acton): it is almost impossible to state with accuracy the precise time these cakes require, so much depends on the oven; they should be very delicately coloured, and yet dried through.