Take some Barcelona filbert nuts, and put them in a mor-tar to break their shells; pick all the shells from them clean, pound them in a mortal very fine, and mix whites of eggs with them , take care they do not oil; mix three pounds of powdered-sugar, with the nuts and whites of eggs, to a proper thickness; let your oven be of a moderate heat, then with the spaddle and knife, drop small pieces, about half as big as a nutmeg; put two or three sheets of paper under them, let them bake of a fine brown, and all alike; and let them be cold before you take them off the paper.
Burn and pound six ounces of filberts, moistening them with white of egg; when well pounded, add a quarter of a pound of fine pounded sugar, and half the white of an egg; dry this paste a little, and then press it through a syringe, cutting the cannellons about four inches in length; make the fri-ture quite hot, dip the cannellons in batter, and fry them. Sprinkle them with sugar, and glaze them with a salamander. Take particular care to keep the cannellons perfectly straight.
Roast some Barcelona nuts well in the oven, and pound them a little with some cream; put four eggs into a stewpan, with one pint of cream and two gills of sirup; boil it till it becomes thick, pass it through a sieve, and freeze it; then mix the filberts with it before you put it into your moulds.
Take a pound of filberts, and put a quarter of them into a preserving-pan (immediately after you have taken them from the shells,) over a moderate fire; stir them continually with a silver spoon, until they are colored, and the skin begins to peel off; then take them out; rub off the skin entirely, and when quite cold, pound them with a little white of egg: proceed in the same manner with the remaining three-quarters; and when all are thus pounded separately, put the whole together into the mortar, with a pound of sugar, and the whites of two eggs, and beat them for ten minutes; after which, add two pounds more of sifted sugar, previously beat* en up with six whites of eggsj stir all these together well for five or six minutes, when the preparation should be sufficiently firm, to prevent its spreading when laid; if, however, it be too firm, add to it more white of egg. When you have proceeded so far, wet the palms of your hands, and roll a spoonful of the preparation to the size and form of a nutmeg; when all done, dip your hands in water, and pass them gently over the macaroons, which will make their surface smooth and shining; put them into a nearly cold oven; close it tight, and let them remain in it for three-quarters of an hour. Lay the macaroons at least an inch apart, and as round as possible.