Pound and sift one pound of lump sugar, whisk the whites of ten eggs
very stiff, throw the sugar lightly over, and with a wooden spoon stir
gently, perfectly mixing the sugar, then with a table or dessert-spoon
lay them out upon white paper in the shape of eggs, sift powdered sugar
thickly over, let them remain ten minutes, then shake off the
superfluous sugar, place upon boards which you have wetted, and put them
into a slow oven, just hot enough to cause them to be light and slightly
tinge; when the outside becomes quite crisp, take off the papers, by
turning them topsy-turvy and lifting the papers from them, dip your
spoon into hot water, and with it clear out the best part of the
interior, dust them with powdered sugar, lay them upon a baking-sheet,
and put into the screen to dry; they may be made a day or two before
they are required, if put away in a dry place; to serve, fill them with
whipped cream flavoured either with vanilla or orange-flower (but do not
make it too sweet), stick two together, dress in pyramid upon a napkin
and serve. Should they happen to stick to the papers, moisten the papers
with a paste-brush and water.