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Macaroon Tarts

Mix the yolks of two eggs with one halfcup of granulated sugar and beat until light. Roll a half dozen dry macaroons and flavor with either the grated rind and juice of an orange or a lemon, as preferred. Mix this with a tablespoon of melted butter. Beat all these ingredients until they are smooth and then add the stiffly beaten whites of the two eggs. Cover inverted patty-tins with puff paste, prick, and bake in a hot oven. When cool, fill with marmalade or jelly and cover with the macaroon mixtures. Place for a moment or two in the oven until the tops brown.