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Macaroons (Pound pulverized sugar Whites)

1 pound pulverized sugar Whites of 3 eggs 1/2 pound shelled almonds 1 teaspoon vanilla Blanch the almonds and plunge them into cold water. Run them through a chopper or pound them as fine as possible; add the vanilla and sugar and the whites of the eggs, well beaten. Work the paste thoroughly; then dip the hands in water and roll the paste into balls the size of a nutmeg. Lay them on buttered paper an inch apart and bake fifteen or twenty minutes in a slow oven.