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Almond Meringues

Put the whites of a few eggs in a bowl and whisk to a stiff froth, adding some powdered sugar; continue to whisk vigorously and mix in as much of sweet almonds finely-chopped and blanched as there was sugar used. Drop the mixture onto pieces of thin paper, and put them to dry in a drying-closet or slow oven with the door open. Take them out, carefully remove the paper either by dampening or easing with a knife, and arrange on a dish, serving them quite cold and dry.