Macaroons Recipe

Take half a pound of almonds, blanched and pounded, and half a pound of

finely pounded lump sugar. Beat up the whites of two eggs to a froth;

mix the sugar and almonds together; add the eggs by degrees; and, when

they are well mixed, drop a spoonful on wafer-paper. They must be baked

as soon as made in a slow oven.

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