Tuiles

Crush a pound of almonds with a pound and a quarter of sugar and six egg-whites to obtain a paste not too fine; put this into a bowl and beat well to give it body; then add eight beaten egg-whites and vanilla flavoring; mix well. Dress this preparation into flat oval macaroons on buttered and floured baking sheets; scatter shredded almonds over, bestrew lightly with powdered sugar and bake in a slack oven. As soon as done detach from the sheets, and bend each one around a wooden roller.