Shell and skin one pound of almonds; pound them with two pounds of sugar, having part of it flavored with vanilla (No. 3165) and ten egg-whites; make a smooth but not too fine paste; lay it in a vessel to beat with a spatula until it acquires a body. Have a pocket provided with a half-inch diameter socket and push through it macaroons an inch in size, laying them on a paper-covered baking sheet. Moisten the surface with a slightly dampened cloth and cook in a slow oven.

(3380). Angelica Macaroons (Macarons Dangelique)

Crush one pound of almonds with a pound and a quarter of sugar and seven egg-whites; make a smooth but not too fine paste; place it in a copper basin and heat while stirring continuously with a spatula; when warm enough remove it at once from the fire to stir in five ounces of finely chopped angelica. Range this paste on a paper-covered baking sheet in small macaroon shapes an inch and a quarter in diameter; dampen the surfaces with a slightly wet cloth, powder over with sugar and bake in a slack oven.

(3381). Bitter Macaroons (Macarons Amers)

Pound twelve ounces of sweet and four ounces of bitter almonds with two pounds of sugar and ten to twelve egg-whites; make a paste not too fine but rather soft; work this well to have it attain body, then lay it through a pocket into small oval macaroons an inch and a half long on a paper-covered baking sheet; dampen with a wet cloth and bestrew with granulated sugar; cook in a slack oven.

(3382). Chocolate Macaroons With Nonpareil (Macarons Au Chocolat A La Non- Pareille)

With one pound of pounded almonds, two and a quarter pounds of sugar and ten egg-whites make a smooth but not too fine paste; place it in a vessel, incorporating four ounces of cocoa softened in a mild oven; mix well, adding two or three egg-whites. Dress this paste on paper through a pocket furnished with a socket into small inch-diameter balls; dampen the surfaces with a wet cloth, then cover with white nonpareil, removing the surplus that has not adhered; put the sheet of paper on a baking sheet and cook these macaroons in a slack oven.

(3383). Cream Macaroons In Cases (Macarons En Caisses A La Creme)

Form a paste with one pound of pounded almonds, two pounds of sugar, one gill of good rich cream, a quarter of a gill of rum, four egg-whites and two orange peels. Put this paste into a ves-Bel and beat it thoroughly to give it body; then add five very stiffly whipped egg whites, stirring them in gently. Have some small paper cases ready; range them one beside the other, slightly apart, on a paper-covered baking sheet; fill them three-quarters full with the preparation, letting it fall through a pocket; bestrew with powdered sugar and cook in a very slack oven.

(3384). Dutch Macaroons (Macarons Hollandais)

Peel one pound of almonds; pound them with two and a half pounds of icing sugar, part of it flavored with vanilla (No. 3165) and add slowly ten egg-whites to obtain a very tine paste: put it into a vessel and work to give body. Push it through a pocket on a paper-covered baking sheet into small oval macaroons one inch in length, and keep them in the heater for twelve hours, then remove and split them in two with a small kitchen knife and cook in a very slack oven.

(3386). Hazel-Nut Macaroons (Macarons De Noisettes)

Lay some hazel-nuts on a raised-edge baking sheet and roast them in the oven; as soon as done pour them on a large sieve, rub well to remove their skins and leave to cool. Crush three-quarters of a pound of these nuts and a quarter of a pound of almonds with two pounds of sugar and eight or ten egg-whites; make a paste the same as for plain macaroons. Put this into a vessel and stir well to give it body; then push it through a pocket on paper, dampen with a cloth and bake in a warm oven.

(3387). Souffle Macaroons (Macarons Souffles)

Crush one pound of almonds with two pounds of sugar and eight egg-whites; of this make a fine paste; lay it in a vessel and work, to give it body, then mix in lightly twelve very stiffly whipped egg-whites. Push the preparation through a pocket on paper in the shape of inch and a quarter long macaroons; bestrew lightly with powdered sugar and cook in a slack oven. When done detach from the paper by wetting and fasten the macaroons together two by two with apricot marmalade (No. 3675).

(3388). Strawberry Macaroons (Macarons A La Fraise)

Pound together one pound of almonds, two pounds of sugar, five egg-whites and half a gill of strawberry spirit; make of it a plain macaroon paste; put this in a vessel and add a few drops of carmine and four very stiffly beaten egg-whites. Lay the paste through a pocket into small oval-shaped macaroons an inch and three-quarters long on a sheet of paper; dampen with a wet cloth and cook them in a slack oven; remove the paper from the baking sheet and leave the macaroons to get cold. Detach them from the paper and stick them two by two with strawberry preserves.