MACAROON

1/2 lb. of ground sweet almonds
1 oz. of ground bitter almonds
a few sliced almonds
the whites of 4 eggs
and 1/2 lb. of castor sugar.

Whip the whites of the eggs to a stiff froth, add the sugar, then the almond meal, and mix all well; if the mixture seems very stiff add one or two teaspoonfuls of water. Lay sheets of kitchen paper on tins, over this sheets of rice wafers (or, as it is also called, "wafer paper"), which can be obtained from confectioners and large stores; drop little lumps of the mixture on the wafers, allowing room for the spreading of the macaroons, place a couple of pieces of sliced almond on each, and bake them in a quick oven until they are set and don't feel wet to the touch. If the macaroons brown too much, place a sheet of paper lightly over them.