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White Macaroons

Sift ten ounces of crushed loaf sugar into a basin, and mix in with a wooden spoon six ounces of blanched sweet almonds cut into shreds crosswise, four ounces of ground almonds, a small quantity of essence of noyau, and lastly the whites of two eggs. Make these into a paste, and with a spoon lay out small quantities about the size of walnuts, on sheets of paper, keeping them apart. Dip a finger in cold water, place it in the center of each macaroon to make them flat, then place on a baking-sheet in a moderate oven, and bake until they are lightly browned. Take them out and let them get cold before serving.