Ingredients Edit

Directions Edit

  1. First rub the sugar and paste together, then add the beaten whites.
  2. This may be put on oiled paper with a pastry bag and tube, or may be dropped in small bits from the tip of a spoon.
  3. Bake fifteen to twenty minutes in a cool oven.
  4. When done, invert the paper and wet with a cloth wrung out of cold water.
  5. The macaroons will then easily peel off.
  6. Before baking, the macaroons may be sprinkled with almonds which have been blanched and shredded or chopped.

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