Macaroons
Take half a pound of almonds peeled and dried in the oven, half a pound of powdered sugar, three or four whites of eggs, one grated lemon. Pound the almonds, moistening them from time to time with the beaten whites of eggs. When they are reduced to a fine paste add the lemon and sugar; work all perfectly together. Form the macaroons by putting small pieces the size of a walnut upon a buttered baking tin. Cook in a moderate oven till they have taken a beautiful brown tint. Let them cool before taking them off the tin. Pass a thin-bladed knife under them to remove them from the tin.