_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_, 1_s._ 8_d._ per lb.