Line about eighteen or twenty tartelette-pans with puff paste, then put
an ounce of powdered candied orange-flowers in a basin, with a quarter
of a pound of crushed maccaroons, a quarter of a pound of sugar, two
yolks and two whole eggs, with a grain of salt, stir altogether, then
add two ounces of fresh butter warmed and the whites of two eggs beat up
very stiff, fill the tartelettes, sift sugar rather thickly over and
bake them in a moderate oven.