Whites of four eggs beaten stiff; half a pound of almonds, blanched, cooled, and pounded to a paste with a little rose-water to prevent oiling while you pound (or use confectioners' almond paste); one heaping cupful of powdered sugar ; a tea-spoonful of corn-starch; ten drops of essence of bitter almonds. Beat the sugar up with the stiffened whites, then the almond paste, the corn-starch, and the essence. Beat well and drop, by the spoonful, upon buttered paper laid upon a baking-pan. Cook in a hot oven.