Orange-Flower Macaroons. (Delicious.)

Have ready two pounds of very dry white sifted sugar. Weigh two ounces of the petals of freshly-gathered orange-blossoms after they have been picked from the stems; and cut them very small with a pair of scissors into the sugar, as they will become discoloured if not mixed with it quickly after they are cut. When all are done, add the whites of seven eggs, and beat the whole well together till it looks like snow; then drop the mixture upon paper without delay, and send the cakes to a very cool oven.

Pounded sugar, 2 lbs.; orange-blossoms, 2 ozs.; whites of eggs, 7: 20 minutes, or more.


It is almost impossible to state with accuracy the precise time required for these cakes, so much depends on the oven: they should be very delicately coloured, and yet dried through.

Almond Macaroons

Blanch a pound of fresh Jordan almonds, wipe them dry, and set them into a very cool oven to render them perfectly so; pound them to an exceedingly smooth paste, with a little white of egg; then whisk to a firmi solid froth the whites of seven eggs, or of eight, should they ho small; mix with them a pound and a half of the finest sugar; add these by degrees to the almonds, whisk the whole up well together, and drop the mixture upon wafer-paper, which may be procured at the confectioner's: bake them in a moderate oven a very pale brown. It is an improvement to the flavour of these cakes to substitute an ounce of bitter almonds for one of the sweet: they are sometimes made with an equal weight of each; and another variety of them is obtained by gently browning the almonds in a slow oven before they are pounded.

Jordan almonds blanched, 1 lb.; sugar, 1 1/2 lb.; whites of 7 or 8 eggs: 15 to 20 minutes.