1492. Macaroons

Blanch a pound of sweet almonds, dry them well, then pound them fine in the mortar; add three whites of eggs, then one pound of sugar sifted through a drum or lawn sieve; mix it well together for ten minutes, take it all out from the mortar, have ready your baking boards or sheets, covered with wafer paper. For Italian macaroons you will form them round with slices of almonds upon the top of each; if for English, oval, and sift sugar upon the top of them, bake them in a moderate oven.

1493. Macaroons

To a pound of sweet almonds, blanched and nicely pounded with a little rose water to prevent their oiling, add a pound of sifted sugar, the whites of ten eggs whisked to a solid froth; beat all together for some time, place some wafer paper on tin plates, drop the mixture on it in drops the size of a shilling or smaller, sprinkle oyer them a little sugar, and bake them.

1494. Spiced Macaroons

Take a pound of sweet almonds, and two pounds of sifted sugar; prepare the paste in the usual way, add a spoonful of powdered cinnamon, six pounded cloves, a spoonful of preserved lemon, and the same of orange peel chopped small, and the rind of two lemons grated; mix all together in a mortar, lay out the macaroons as before directed, and bake them carefully.