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Paganini Tartlets

Put the whites of three eggs into a basin, beat them to a froth, and add by degrees five or six ounces of sifted crushed loaf sugar. Have in readiness one tartlet or patty-pan lined with puff paste, put a little orange or apricot marmalade in the center of each, and bake them in a moderate oven for fifteen minutes. When done remove them, heap the egg mixture on top, and serve them either hot or cold.