Macaroons

Instructions

1. Take one pound of almonds, blanched and pounded, and one pound of sugar. When pounding the almonds, add a spoonful of rose-water.
2. Melt the sugar and almonds over the fire till quite a tough jelly. This way of melting the sugar and almonds is excellent, as it prevents the macaroons from running together in the tins.
3. Then have ready the whites of four eggs beaten to a froth, and whip them together with the almond mixture when cold.
4. Dust some fine cinnamon over. The old-fashioned way was to put a small piece of citron preserve on every cake.