Almond Macaroons
One pound of almonds ground fine, one and one-half pounds of powdered
sugar, the whites of five eggs and the grated rind of two lemons.
Beat
the whites of eggs to a snow, add the sugar and the grated lemon rind
and almonds; mix it well together.
Grease a very thin paper with olive
oil, sprinkle some powdered sugar over it, place on a tin.
Form the
cakes and place them a little distance from each other and bake in a
very moderate oven.
When done let them cool before you touch them.
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