Prepare the almonds the day before you make the cakes, by blanching
them in boiling water, stripping off the skins, and pounding them
when _perfectly_ cold—a few at a time—in a Wedgewood mortar, adding
from time to time a little rose-water. When beaten to a smooth paste,
stir in, to a pound of the sweet almonds, a generous tablespoonful of
essence of bitter almonds; cover closely, and set away in a cold place
until the morrow. Then to a pound of the nuts allow:—
1 lb. powdered sugar.
The beaten whites of eight eggs.
1 teaspoonful nutmeg.
1 teaspoonful arrowroot.
Stir the sugar and white of egg lightly together; then whip in
gradually the almond-paste.
Line a broad baking-pan with buttered white paper; drop upon this
spoonfuls of the mixture at such distances apart as shall prevent their
running together. Sift powdered sugar thickly upon each, and bake in a
quick oven to a delicate brown.
Try the mixture first, to make sure it is of the right consistency, and
if the macaroons run into irregular shapes, beat in more sugar. This
will hardly happen, however, if the mixture is already well beaten.