Beat the whites of four eggs to a stiff froth; add the juice of a lemon or a little rose-water. Roll and sift half a pound of the whitest loaf sugar, and beat it with the egg. Spread out white paper on buttered tins, and drop a tablespoonful of this mixture on the paper. The oven should be moderately hot, and when the tops have become hard, remove them. Have solution of gum arabic, and dip the lower side of the cake, and join it to another.