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Macaroons with Almonds

Blanch and pound smooth one-half pound of sweet and one-fourth pound of bitter almonds, adding a very little of the white of an egg to prevent their oiling. If they are then allowed to stand all night they will do so much the better. Beat the whites of three eggs to a stiff froth, adding gradually and in very small quantities three heaping tablespoonfuls of powdered sugar; continue beating well, and stir in gradually one teaspoonful of mixed mace, nutmeg and cinnamon finely powdered, and one teaspoonful of rose water; then add also, by degrees, the pounded almonds. The mixture should be of the consistency of soft dough--if too thick it will be heavy, and if too thin the cakes will run out of shape in baking; if it is not too thick, pound a few more almonds and stir them in. Butter a tin baking-sheet, flour the hands, take the dough up with a knife and work into balls; lay on a battered tin, bake to a pale brown. Have the oven hotter at the top than at the bottom. The macaroon should, in baking, rise in the middle, and the surface should crack. Split almonds laid on top before baking will improve the effect.