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ALMOND MACAROONS, No 1

(Cookies) - (The International Jewish Cook Book)







Blanch half a pound of almonds, pound in mortar to a smooth paste, add
one pound of pulverized sugar and the beaten whites of four eggs, and
work the paste well together with the back of a spoon. Dip your hands in
water and roll the mixture into balls the size of a hickory nut and lay
on buttered or waxed paper an inch apart. When done, dip your hands in
water and pass gently over the macaroons, making the surface smooth and
shiny. Set in a cool oven three-quarters of an hour.











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