Macarons, Chocolate.—Mix ½lb. of freshly-ground almonds with 4oz. finely-grated vanilla chocolate and ½lb. sifted sugar, working it to a nice paste with the stiffly-whipped whites of three or four eggs; drop this in little round heaps on a buttered baking tin, and bake in a moderate oven. If liked, a little strong black coffee or coffee essence may be used instead of the chocolate, flavouring it with a few drops of maraschino.