Take three large, ripe lemons, or oranges, and rub off the yellow rind, upon some pieces belonging to a pound of fine loaf-sugar. Then powder all the pound of sugar, and squeeze among the sugar (through a strainer) the juice of the lemons or oranges; mixing it well in. Beat the whites of four eggs to a stiff froth, that will stand alone. Then beat in, very hard, the sugar, etc, a tea-spoonful at a time. Lay a sheet of white paper on a board. Drop the mixture on it, in oval piles, smoothing them with a broad-bladed knife, dipped frequently in cold water. Set them in a moderate oven, and when they are coloured a light brown, take them out, slip a knife carefully under each, to remove them from the papers, and place two bottoms together, so as to give them the form of an egg. If you use oranges, scoop out a small hollow in the bottom of each half-kiss as soon as they are baked, and fill the cavity with orange-pulp, sweetened. Then join the two halves together.
Instead of lemon or orange, they may be finely flavoured, by mixing with the powdered sugar a sufficient quantity of extract of vanilla.